1. Sorbet: In a pan bring to the boil the water, the sugar and the lemon. Add 200g of fresh thyme and let to infuse overnight. To make the sorbet, strain the liquid into your ice cream maker and process for 5 minutes. (If you don’t have one, place in the freezer and mix with a fork regularly)
2. Strawberries: In a pan, put all ingredients and bring to the boil. Leave aside.
3. Olives: In a pan mix the sugar, water and vanilla. Bring to the boil and add the chopped olives. Simmer for 20 minutes. Cool it down at room temperature.
4. Building: Place the meringue on the plate, add a table spoon of curd, top up with a few strawberries, a scoop of sorbet and a few bits of the olives. Decorate with a sprig of thyme.