Zest your orange. Mix the zest in a pan with 4 tbsp juice rom the orange, 1 tbsp honey, 1 tbsp tamari, and 1 tsp China 5 spice. Add a pinch of salt. Pop on a medium-low heat. Simmer gently for 5 mins
While the orange dressing simmers, pit the cherries. Use a cherry stone if you have one, or try inserting a cocktail stick or unbent paper clip and swirling it round to pull out the stone. Pushing a straw into the cherry also works to pop out the stone, or simply halve them and flick out the stone.
Add the cherries to the simmering dressing. Take off the heat straight away and pluck out the star anise.
Mix the watercress and parsley leaves together in a large bowl. Peel the cucumber into long, thin ribbons with a veg peeler, peeling down to the seeded core. Add the ribbons to the salad. Thinly slice the seeds - the contrast of ribbons to the soft, juicy centre is really lovely.
Drizzle the dressing and cherries over. Gently mix through.
Set a dry frying pan over high heat. Add the sunflower seeds and toast till just golden. Scatter over the top of the salad and serve.