Mint salt recipe

today

This verdant minted salt seasons food with a sun-kissed wave of grassy flavour and is a larder staple to keep on making from fresh garden mint all season long. Use it with diced cantaloupe melon and blue cheese in a salad, or to season pan-fried lamb chops or roasted vegetables and baked feta.

Timings

Prep time: 5 minutes

Makes

About 150g

Ingredients

  • 8 sprigs mint, leaves picked
  • 140g sea salt crystals

Method

1. Blitz the mint and salt in a food processor until you have a smooth green colour. 

2. You can dry the salt in a dehydrator on a baking tray in an oven at 90C/70C fan to increase the shelf life, but it sacrifices some of the brightness.

3. I tend to store it fresh in an airtight container in a cool, dry place and use within two weeks.

Recipe from Salt and the Art of Seasoning by James Strawbridge (Chelsea Green Publishing, £27)

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