Cut the Continental cucumbers and Lebanese cucumbers into bite-sized cubes. With the qukes cut them into bite-sized rounds.

For the honeydew cut into bite-sized cubes.

The apples need to be cut into wafer-thin crescent shapes and placed in cold water with lemon juice.

In a sauce pot add in oil and place over medium heat. When oil is hot add in cumin seeds, coriander seeds, lemongrass, ginger and galangal.

Cook until fragrant, around 5-10 minutes.

Place in a blender and add salt and water. Blend until smooth.

Set aside to cool down.

Sunflower purée:

Place the almond milk and sunflower seeds in a small sauce pot.

Carefully bring to a boil and once boiling turn heat down to a simmer. Cook until sunflower seeds are soft around 15-20 minutes.

Remove from heat and cool.

Once cold, add mixture into a blender and blend until you achieve a smooth and creamy texture.

Cucumber vinaigrette:

Place all ingredients in blender and blend until smooth and green. Roughly 5 minutes.

Strain sauce to ensure it is clear of impurities.

Transfer in a container for later.

This needs to be done just before serving the salad just to ensure bright green colour.

To assemble:

Place the sunflower seed purée on the bottom of your chosen plate.

Randomly arrange the different kinds of cucumber, honeydew, apple on top of the purée.

Add in all of your garnishes.

Carefully pour your cucumber dressing around the edge of the purée.

Serve immediately.