Method

• In a small bowl, combine the seeds, tamari, and chili flakes
• Place in a single layer on a lined baking sheet
• Fan bake for 10 minutes on 180 degrees celsius or until the tamari is dehydrated, and the seeds toasted
• Set aside to cool
• Using the grating plate in a food processor, grate the golden beetroot, skin on (ends removed)
• If you don’t have a food processor, you can hand grate the beetroot, however you will get a lot more moisture this way, making the salad a bit soggy
• Core the apples, and cut into large matchstick shaped pieces
• Combine the beetroot, apple, currants, and seeds
• Serve in a bowl, season with cracked pepper and drizzle with olive oil
• Enjoy!