Lemon Salt

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Last one for today, I think.

180ml jar.

Maldon sea salt – enough to almost fill jar.

Zest of two lemons. Peeled with a zester. Or grated, I guess.

Put salt and lemon zest onto tray lined with greaseproof paper.

Rub the zest into the salt with your fingertips, lightly. Just enough to release the oils and mix well.

Put into oven at about 75 degrees C.

Check after 15 minutes to see if the zest has dehydrated. Mine took about 30 minutes.

Rub through salt and zest with your fingers to break up any lumps. Try to keep the flakes of salt reasonably intact.

Pour into sterilised jar.

Use on grilled vegetables.

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