Salad of grilled vegetables from the barbecue

Boil the rice or couscous according to the instructions on the package. Wash and dry the zucchini, eggplant and peppers.

Cut the peppers into broad strips and the zucchini and aubergine into slices of half a centimeter thick.

Grease the vegetables very thinly with olive oil and grill them on the barbecue in about four minutes al dente; the eggplant two minutes longer.

Clean the to, the cucumber and the celery and cut into pieces or slices. Wash and dry the arugula if necessary.

Make the dressing by mixing the lemon juice with the mustard and honey, drizzle the remaining olive oil while stirring and season with salt and pepper.

Mix all the ingredients with the dressing and garnish with the olives, pecans and pumpkin seeds.

Heat the falafal balls. Divide the balls over the salad.