Drain the Greek yogurt mixed with fleur de sel in a cloth for 24 hours to 48 hours to remove excess liquid and obtain a nice yogurt cream.
Once the yogurt has drained well, add the lemon zest, honey and pepper, mix well and place in a large deep plate, giving nice movements.
Randomly sprinkle the pulp with green olives with Maison Brémond 1830 tomatoes and lemon honey, drizzle with ripe fruity olive oil, garnish with coarsely chopped goat's cheese appetizer almonds and Lucques du Languedoc AOP olives.
Finish with a turn of the pepper mill, fresh herbs and why not some cherry tomatoes.
Good tasting !
Recipe by Valérie ©Woods Photo Studio