From Chef Kevin O’Connor.
1 cantaloupe, cut into thin, naturally shaped slices with no rind.
¼ cup fresh lime juice
¼ cup Cobram Estate® Extra Virgin Olive Oil
½ cup roasted peanuts, rough chopped
10 fresh mint leaves
Using a large mixing bowl, toss melon with olive oil and lime juice, seasoning with a pinch of salt to taste.
Place melon on a platter and drizzle with excess lime juice and olive oil.
Sprinkle the toasted peanuts on top and garnish with mint leaves, torn into pieces.
*Photos by Nicole Franzen