Salted coriander and lime popcorn

Growing coriander is often hit and miss, but when it’s flourishing it goes great guns. With an abundance of the beautifully tasty greens growing in our garden, we’ve tried this herb in just about every kitchen concoction. We even snuck it into our popcorn and have never looked back. This popcorn is made with five simple ingredients and on the stovetop because we love the excitement of watching it go crazy.

Serves 4 as a snack

Use

2 tablespoons coconut oil

⅓ cup (80 g/2¾ oz) popping corn

¼ cup (7 g/¼ oz) coriander (cilantro) leaves, finely chopped

¼ teaspoon sea salt flakes, plus extra to serve

Juice and zest of 1 lime

Do

1	Place the coconut oil and a few kernels of popping corn into a large saucepan over medium–high heat.
2	As the coconut oil begins to melt, add in the coriander leaves.
3	Stay close by. Once the first kernel pops, add the sea salt to the melted coconut oil and pour in the rest of the kernels. Place the lid on the saucepan and grab the handle with an oven mitt. Shake the saucepan back and forth on the stovetop until the popping begins to slow. Remove the saucepan from the heat and crack open the lid slightly to allow the steam to escape.
4	Warm the lime juice and slowly pour it over the popcorn, trying to disperse the juice evenly without dampening any one area too much. Toss the popcorn with the lime zest and add salt to taste.
5	The popcorn will store in an airtight container at room temperature for 3–4 days.

Oh and add some finely diced chilli if you want an extra kick.