Mesclun Salad with Apple and Honey-Curry Tempeh

Ingredients

• Dressing

  • 6 tbsp (90 ml) olive oil
  • ¼ cup (60 ml) lemon juice
  • 2 tbsp (30 ml) whole-grain mustard

• Salad

  • 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