Yoghurt with olive oil

• 400g thick Greek-style yoghurt

   

• 50g roasted and salted Valencia almonds    

      

• 1 grapefruit

   

• 1 blood orange

   

• 1 orange

   

• 4 tbsp olive oil

   

• 1/2 tsp toasted fennel seeds

   

• Sea salt flakes

1.  Peel the fruit with a knife and cut out the segments. (If you can’t find these particular citrus fruits, use your own favourites.)

2.  Chop the almonds roughly with a knife.

3.  Grind the fennel seeds in a mortar or chop finely with a knife

4.  Put the yoghurt in a bodega glass and place the mixed fruit on top.

5.  Add the chopped almonds and a tablespoon of olive oil.

6.  Finish off with crushed fennel seeds and salt flakes.