EAT the season

Roasted cauliflower with chilli and orange butter with pistachio salsa verde and flatbread

SERVES 2, with leftovers

• medium head cauliflower, broken into florets with leaves
• 150g butter
• 1 orange, zest and juice
• 2-3 red chillis, sliced
• ½-1 tsp chilli flakes (optional)
• Sea salt and black pepper

FOR THE PISTACHIO SALSA VERDE

• 150g pistachios, shelled and toasted
• Handful of fresh mint
• Handful of parsley
• Handful of coriander
• 1-2 garlic cloves
• ½ lemon, zest and juice
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

FOR THE FLATBREAD

• 200g Greek yoghurt• 200g self-raising wholemeal flour• 2 tsp chilli• Rapeseed or olive oil