Persian Fetta, Prosciutto and Rockmelon

Classic Persian Fetta
  • Serves



  • 150g rocket leaves
  • 180g South Cape Classic Persian Fetta
  • ½ rockmelon, cut into 12 thin slices
  • 6 slices prosciutto, cut in half lengthways
  • Freshly ground black pepper to taste


Rockmelon wrapped in salty prosciutto is an absolute delight. Just add a good handful of crumbly South Cape Classic Persian Fetta and you’ve got yourself a party snack to die for.

1. Moisten rocket with a little oil from the South Cape Persian Fetta.

2. Portion amongst individual serving plates or arrange on a large platter.

3. Wrap each slice of rockmelon in a strip of prosciutto and place on top of the rocket beds.

4. Top with crumbled South Cape Persian Fetta, drizzle with a little more oil and sprinkle with pepper.