In a small dry skillet, toast the sesame seeds over medium heat, stirring almost constantly, until light golden-brown, 3 to 5 minutes. Add the salt and cook, stirring, for about 30 seconds. Transfer to a small bowl and cool completely.
Put the salted seeds in a clean spice grinder and pulse a few times to grind coarsely—you should still see a few whole seeds in the mixture. Toss about 2 tsp. sesame salt with a batch of vegetables after roasting.
Photo: Scott Phillips