- 1 orange
- 1 tbsp honey
- 1 tbsp tamari
- 1 tsp China 5 spice
- 250g cherries
- 50g watercress
- 1 cucumber
- A large handful of flat leaf parsley, leaves only
- 25g sunflower seeds
- Sea salt
- 1.
Drizzle the dressing and cherries over. Gently mix through.
- 2.
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.
- 3.
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
- 4.
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.
- 5.
Add the cherries to the simmering dressing. Take off the heat straight away and pluck out the star anise.
- 6.
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.
