Step 1In a large bowl, toss together the mint, parsley, cilantro and basil, along with the salad leaves and sliced radishes.
Step 2Toast the sunflower seeds and sesame seeds separately in a dry frying pan over low heat, stirring frequently until just golden. Mix them together and add three-fourths of the mixture to the salad (save the rest for garnish), and toss to mix.
Step 3Combine the olive oil, lemon and orange juice, honey, red wine vinegar, salt and pepper in a screw-top jar and shake until smooth. Taste and adjust the seasonings as desired. This makes about one-third cup dressing.
Step 4Just before serving, transfer the salad to a large platter, sprinkle over the dressing, and garnish with the remaining sunflower and sesame seeds. Serve immediately.