In a medium bowl, combine 2 cups of plain Greek yogurt with 2 tablespoons of honey, 1 tablespoon of lemon juice, and a pinch of sea salt. Stir well until smooth and creamy.

On a large serving platter, use a spatula to evenly spread the yogurt mixture, creating a thin layer.

Thinly slice your prosciutto and scatter it artistically over the yogurt layer. Slice the Persian cucumber into half-moons and sprinkle them alongside the prosciutto.

Slice your cantaloupe into bite-sized pieces and scatter them across the platter. Add the fresh mozzarella balls among the fruits and vegetables.

Toss fresh peas over the assembled platter. Finely chop mint leaves and sprinkle them along with some lemon zest.

Finally, season with a light sprinkle of sea salt flakes and cracked black pepper. Serve immediately.