Ingredients

500 g spinach leaves - about 2 cups for each person

Small bunch parsley, chopped

250 g (1 cup) cherry tomatoes

1 small red onion

6 apricots, halved (can also be replaced with peaches or fresh figs)

250 g fresh blueberries

2 tbsp goji berries

2 tbsp pumpkin seeds

100 g (1/2 cup) raspberries

60 ml (1/4 cup) cold pressed virgin olive oil

Preparation

  1. Place spinach into a large serving bowl.
  2. Add the rest of the salad ingredients, except goji berries and seeds, and arrange decoratively over the top and between the leaves.
  3. Finish off by scattering over the goji and pumpkin seed.
  4. Drizzle with dressing just before serving and enjoy.

Smash raspberries with a fork then whisk in the olive oil if you want a chunky dressing. Or, blend with the olive oil if you want a smooth dressing. Keeps in the fridge for 4 days.