Lassi and Grissini with Le Guérandais Guérande Salt

Preparation

1. Salted lassi :
   
   Blend the yogurt, coarse Guérande salt and mint with the water for 2 min. Chill before serving in glasses with a pinch of Fleur de Sel de Guérande and Espelette pepper. Drink chilled! This kind of non-alcoholic beverage goes very well with spicy dishes, as the dairy products soften the heat.

2. Grissini with tomato (about 50) :
   
   Mix the water, 30 g multigrain flour, honey and yeast in a bowl. Leave to rest for 15 min. Add remaining flour, red tapenade and diced tomatoes. Knead for 5 min to obtain a smooth, elastic dough. Cover with a clean kitchen towel and leave to rest for 1h30 to 2h, until the dough doubles in volume.

3. Preheat the oven to 200°C and line 4 baking trays with baking paper. Cut the dough into 4 equal parts and roll each part into a rectangle. Sprinkle with a tablespoon of Guérande salt, as well as the sesame and poppy seeds, then run the rolling pin lightly over them to press the seeds into the dough. Cut into thin 1 cm-wide strips.