Zest your orange. Mix the zest in a saucepan with 4 tbsp orange juice, 1 tbsp honey, 1 tbsp tamari and 2 star anise. Simmer gently for 5 mins while you pit your cherries.
Add the cherries to the simmering dressing. Take off the heat and pluck out the star anise.
Mix the watercress and alfalfa sprouts together. Peel the cucumber into long, thin ribbons with a veg peeler. Add the peel ribbons to the salad. Thinly slice the rest of the cucumber - the contrast of ribbons to the soft, juicy centre is really lovely.
Drizzle the dressing and cherries over. Gently mix through. Set a frying pan over high heat. Add your sunflower seeds and toast till just golden. Scatter over the top of the salad.