You’ve probably seen salt and herb mixes in the stores but I like to mix up my own blends because they’re super fresh, inexpensive, I always have the ingredients to hand – I use salt, pepper, lemon and rosemary for this one – and they’re dead simple to make.
Here’s how: In a small food processor, combine 1/3 cup rosemary leaves, 2 tablespoons lemon zest, 1 teaspoon freshly cracked black pepper and 1/4 cup coarse sea salt. Process to finely grind the mixture. Add another 1/4 cup sea salt and pulse to incorporate the salt while leaving the mixture the size of breadcrumbs.
If you’d like a super fresh mix, then lay the rosemary salt on a baking tray to dry out for 1 hour – the mix will remain zesty and fresh for around 3 days. To keep your mix for up to 1 month (salt blends make awesome edible gifts), completely dry it out in the oven on a low temperature (90C/200F) for 1.5 hours and store in an airtight container.
So, now for the delicious part. Massage, sprinkle or rub your salt on a nice piece of steak or salmon, pork, baked potatoes, hot chips, homemade crisps or a whole roasted chicken, turkey or any other poultry. It tastes great over grilled or slow roasted veggies, especially on pumpkin, carrots, eggplant and tomatoes. And don’t forget to season your sandwiches and baguettes with a pinch of this good stuff – it’ll take your lunch from zero to hero.
For sage or thyme salt, simply swap out the rosemary replace with these fresh herbs.