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Persian Fetta, Prosciutto & Rockmelon

Ingredients

 

150g rocket leaves

180g South Cape Persian Fetta

½ rockmelon, cut into 12 thin slices

6 slices prosciutto, cut in half lengthways

Freshly ground black pepper, to taste

 

 

Method

 

Moisten rocket with a little of the oil from the South Cape Persian Fetta. Portion onto individual serving plates or arrange on a large platter. Wrap each slice of rockmelon in a strip of prosciutto and place on top of rocket. Top with crumbled South Cape Persian Fetta, drizzle with a little of the oil and sprinkle with pepper.

 

Serves 6

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