Criss-cross aubergines with nut cream

This delicate plate of meltingly soft aubergine makes the perfect spring starter with its edible flowers and nutty mint green sauce. It’s an aubergine dream.

Serves 6 • Ready in 55mins

3 small aubergines (not miniature), rinsed and halved lengthways 2 garlic cloves, finely chopped

½tsp mild chilli powder

3tsp olive oil

50g shelled pistachios

1tsp dried ground cumin

100g fresh mint

400g thick natural yogurt

100g rocket leaves

4 baby radishes, washed and thinly sliced

150g flat-leaf parsley

1tsp ground cinnamon juice of ½ lemon edible flowers to dress, nasturtiums would be lovely

1 Heat the oven to 220C/Gas Mark 7 and put a baking tray on the top shelf. Make diagonal cuts in the aubergine slices, 2cm apart, repeating in the opposite direction until you have a grid pattern; don’t cut all the way through. Rub the garlic, chilli and 2tsp of the oil into the cuts. Roast for 35mins or until browning on top.

2 For the nut cream, whizz the pistachios and cumin with half the mint and all the yogurt in a food processor, until it’s a crunchy paste. season with sea salt flakes and black pepper.

3 Mix the rocket, radishes, remaining mint, parsley and cinnamon with the remaining olive oil and the lemon juice. serve the aubergines with the salad, edible flowers and yogurt on the side. Per serving: Cals 225, Fat 20.9g,

Sat fat 3.6g, Carbs 8.3g >>