- In a bowl, combine all of the ingredients. Set aside.
- 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.