KING + DUKE WATERMELON, BLACKBERRY AND GRILLED PEANUT SALAD

This salad is on the summertime menu at King + Duke, where chefs Amadeus Lixfeld and Nate Boer like to roast the peanuts in their wood-fired oven. Try doing this on your grill in an iron skillet.

But you can also roast your peanuts in the oven. Heat the oven to 350 degrees, then roast the peanuts 10 to 15 minutes or until lightly browned and fragrant.

Roasted peanut oil is a specialty oil with a deep roasted peanut flavor. They suggest if you must make a substitute, use walnut, hazelnut or unrefined coconut oil.

And if you’re looking to pair this salad with a protein, they say,“Grilled steak would be awesome with this dish.”

1/2 cup shelled raw peanuts 2 cups blackberries, divided 1/2 cup roasted peanut oil Juice of 3 limes

10 cups large watermelon cubes Sea salt and good olive oil Torn mint leaves, for garnish

In a pan over a wood fire, roast peanuts until fragrant and lightly browned.

Remove from heat, allow to cool and coarsely chop. Set aside.

Slice 1 cup blackberries in half and put in a medium bowl. Roughly chop the remaining cup of blackberries and add to the sliced berries. Add peanut oil and lime juice.

Arrange watermelon cubes on a platter.

Spoon blackberry mixture evenly over watermelon. Top with chopped peanuts and finish with sea salt and olive oil to taste. Garnish with mint.

Serves 4.

Per serving: 526 calories (percent of calories from fat, 65), 6 grams protein, 40 grams carbohydrates, 5 grams fiber, 38 grams total fat (6 grams saturated), no cholesterol, 47 milligrams sodium.

CONTRIBUTED BY KING + DUKE For the King + Duke Watermelon, Blackberry and Grilled Peanut Salad, you have a choice for how to roast the peanuts.