Pick the mint leaves into a pestle and mortar, reserving a small handful of leaves to one side.

Pound the rest into a paste, then muddle in 1 to 2 tablespoons of extra virgin olive oil to make a mint oil.

Top and tail the pineapple, then slice off the skin.

Quarter lengthways, remove the core, then finely slice lengthways.

Arrange on a large platter or divide between your plates.

Take the time to halve the blueberries, then sprinkle over the top.

Ripple some mint oil through the yoghurt (saving the rest for another recipe), then spoon over the fruit.

Finely grate over the lime zest from a height and squeeze over the juice.

Finely slice and sprinkle over the reserved mint leaves, then drizzle with a tiny bit of extra virgin olive oil (yes, you heard it – delicious).