Heat the oil in a small non-stick frying pan over medium heat. Add pistachio kernels and cook, tossing often for 2-3 minutes until they are warm. Drizzle over the honey and cook, shaking pan further 2 minutes until light golden. Tip nuts onto a tray lined with baking paper and set aside to cool.
To make the dressing; combine all the ingredients in a large bowl and whisk until well combined.
Use a tea-spoon to scrape out the seeds from the cucumber. Cut the cucumber and Kumatoes® into 2-3cm pieces and add to the dressing. Add the green onions, mint, parsley, season with salt and pepper and toss to combine. Scatter over the honey pistachios and serve.