For the dressing:
Sunflower seed brittle:
Put all the ingredients for the dressing in a bowl and mix using a fork or whisk until obtaining a smooth sauce.
Put the vegetables and blueberries in a bowl, add the dressing, and stir until everything is covered. Cover and put in the fridge for at least half an hour, so the vegetables absorb some of the dressing.
For the brittle:
Put the sunflower seeds, soy sauce, palm syrup and paprika in a pan and cook over medium heat for 6 minutes, until it is brown and the liquid has evaporated.
Serve the salad and scatter the sunflower seed brittle as a topping.