Method

• 1.
  Preheat oven to 220°C. Grease and line a baking tray with baking paper. Also grease and line a 20cm x 30cm slice pan with baking paper, leaving 5cm overhanging long sides of pan.
• 2.
  Place pistachios and a pinch of salt flakes in a food processor and whiz until finely chopped. With the motor running, gradually add coconut oil and whiz until combined. Press evenly into base of prepared slice pan. Set aside.
• 3.
  Meanwhile, place mulberries and honey on prepared tray and toss to coat. Roast for 15 minutes or until hot and juicy.

• 4.
  Whiz yoghurt and rice malt syrup in a food processor until combined.
• 5.
  Pour half the yoghurt mixture over pistachio mixture. Add three-quarters roasted berries and swirl through.
• 6.
  Pour over the remaining yoghurt mixture then scatter remaining berries over the top.
• 7.
  Shake the pan to smooth top, then freeze overnight or until set.
• 8.
  Stand at room temperature for 10 minutes before unmoulding and slicing. Serve topped with extra pistachios and edible flowers.