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For the creamy yet spicy cucumber & carrot salad dressing, whisk together the tahini, minced garlic, grated ginger, soy sauce, chilli oil, lemon juice, sesame oil, honey, and water as required.
For the Din Tai Fung-inspired cucumber salad, dice the cucumbers, then salt and pat-dry them completely. Mix the diced cucumbers with minced garlic, gochugaru/chilli flakes, sesame seeds, light soy sauce, rice vinegar, and sugar/honey. Heat 1.5 tbsp of sesame oil until sizzling and pour over the salad.
For the watermelon, cucumber & feta checkerboard salad, simply slice the watermelon, cucumber, and feta into large squares and tile them like a checkerboard. Drizzle with olive oil, balsamic vinegar, pepper, and sliced basil.