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Persian Fetta, Prosciutto and Rockmelon

This healthy recipe by South Cape Fine Foods is perfect for warm summer evenings.


  • 150g rocket leaves

  • 180g south cape persian fetta

  • ½ rockmelon, cut into 12 thin slices

  • 6 slices prosciutto, cut in half length ways

  • freshy ground black pepper, to taste


  • 1.

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

  • 2.

    Portion onto 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 rocket.

  • 4.

    Top with crumbled Persian Fetta, drizzle with a little of the oil and sprinkle with pepper.



• This makes for a fresh and colourful entrée, light lunch or salad to serve as part of a buffet.

• Substitute fresh figs or ripe peaches for the rockmelon.

• Use a mesclun salad mix instead of the rocket for a change.

• Crumbled South Cape Tasmanian Fetta can be substituted for the Persian Fetta. Just add a drizzle of extra virgin olive oil.

This recipe is brought to you by South Cape Fine Foods.

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