To prepare this dish, first, brush snap peas with olive oil and cook them on medium-high heat using a grill. Alternatively, you can achieve a similar effect by searing them in a pan. After grilling, transfer the snap peas to a bowl and mix in pitted cherries of your choice.

Next, finely chop your preferred herbs and incorporate them into the bowl. Add the zest from an orange, season with salt and pepper, and give everything a good toss.

For the dressing, combine two parts of tahini sauce with one part olive oil. Squeeze in the juice from a whole lemon and half an orange. Stir well, season with salt and pepper to your liking, and then use it to dress the salad.

To serve, lay the salad over a bed of Sunny greens. Drizzle some extra olive oil on top and sprinkle with flaky sea salt for the finishing touch.