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
1. Using a large mixing bowl, toss melon with olive oil and lime juice, seasoning with a pinch of salt to taste.
2. Place melon on a platter and drizzle with excess lime juice and olive oil.
3. Sprinkle the toasted peanuts on top and garnish with mint leaves, torn into pieces.
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