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Persian Fetta, Prosciutto and Rockmelon

Persian Fetta, Prosciutto and Rockmelon
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This healthy recipe by South Cape Fine Foods is perfect for warm summer evenings.

Serves 6

Ingredients

  • 150g rocket leaves
  • 180g south cape persian fetta
  • ½ rock melon, cut into 12 thin slices
  • 6 slices prosciutto, cut in half length ways
  • Freshy ground black pepper, to taste
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Method

  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.
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Notes & Tips

Tips:

• 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.

Recipe Rating

4
Preparation Time: 10M

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