1 cup (lightly packed) rosemary leaves
1 cup coarse sea salt
1 cup fine or flaky sea salt (eg. fleur de sel, Maldon, kosher)
Zest of one lemon, finely grated
1. Place coarse sea salt, rosemary leaves and lemon zest into a food processor and whiz until rosemary is fine and some of the sea salt has broken down. It doesn’t need to be super fine.
2. Place onto a large baking tray and sprinkle over the fine sea salt. Mix to combine. Either leave overnight to dry out or place in a cool oven (120 degrees Celsius) for 2-3 hours.
3. Store in a sterilised sealed glass jar.