Melon with Mint and Peanuts

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