1 cup pumpkin, or sunflower seeds – or a mix of both!
2 TBS tamari
1 tsp chili flakes
1/3 cup currants
3 TBS olive oil (Dunford Grove)
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.