SPINACH AND BLUEBERRY SALAD WITH LIGHT CURRY DRESSING

1 packet baby spinach leaves 250ml (1 cup) fresh blueberries or combination of berries 1 red onion, finely sliced Handful pecan nuts, toasted

Dressing:

45ml (3 tbsp) sunflower oil 30ml (2 tbsp) rice vinegar 20ml (4 tsp) runny honey 5ml (1 tsp) curry paste Salt and pepper, to taste Combine the spinach, blueberries, red onion and nuts in a bowl. In a separate bowl, whisk the dressing ingredients until well combined. Pour the dressing over the salad and serve. Serves 4-6