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
