Toast hazelnuts, edamame beans, sunflower seeds and smoked paprika with a pinch of salt. Toast until natural oils have been released and ingredients are golden brown. Leave to completely cool at the side.
Use cooked beetroot and roast in oven until colour has started to form on beetroot. Leave to side to cool.
Mix all ingredients together, leave some of your seeds until the end, these can be used as garnish on top
Chef Theodore Chana’s top tip: wash your salad and dry gently. This will give your salad more life and make your creation look fabulous!