Name: Mesclun Salad with Apple and Honey-Curry Tempeh
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 tbsp (90 ml) olive oil; ¼ cup (60 ml) lemon juice; 2 tbsp (30 ml) whole-grain mustard; 2 tbsp (30 ml) honey; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) harissa; 1 tsp curry powder; ½ tsp ground cinnamon; 1 block (240 g) tempeh, diced; 2 tbsp (30 ml) olive oil; ⅓ cup (55 g) roasted pumpkin seeds; ¼ cup (35 g) golden raisins; 6 cups (140 g) mesclun lettuce; 1 cup (30 g) cilantro leaves; 4 Lebanese cucumbers, each cut into 6 long wedges; 1 green apple, cored and julienned

Preparation

Dressing
- In a bowl, combine all of the ingredients. Set aside.
Salad
- In another bowl, combine the honey, lemon juice, harissa and spices.
- In a non-stick skillet over medium-high heat, brown the tempeh in the oil. Remove the skillet from the heat. Add the honey mixture while stirring. Add the pumpkin seeds and raisins. Cook for another 30 seconds. Remove the skillet from the heat. Season with salt and pepper.
- Divide the mesclun, cilantro, cucumbers and apple among four plates. Top with the tempeh and drizzle with the dressing.

Mesclun Salad with Apple and Honey-Curry Tempeh

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Personal Note