Mesclun Salad with Apple and Honey-Curry Tempeh | RICARDO

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