Toast the sunflower seeds in a dry frying pan over medium–high heat for 3–4 minutes, tossing frequently, until golden and fragrant. Set aside to cool.

Now start on the dressing. In a small bowl, soak the raisins in the vinegar for 5 minutes to plump them up. Add the olive oil, vinegar and mustard, then stir to combine. Season with a pinch of salt and pepper, and stir in the mint and parsley.

Tip the rocket, shaved fennel, black beans, sunflower seeds and blood orange slices into a large mixing bowl. Toss gently to combine.

Drizzle most of, but not all, of the raisin dressing over the salad and shave in about half of the parmesan using a veg peeler, reserving some for garnish. Toss everything well to coat. Tip the salad onto a large serving platter and scatter with the remaining dressing and parmesan. Finish with a crack of black pepper and serve immediately.