Persian Fetta, Prosciutto and Rockmelon
Recipe by LifeStyle FOOD
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 rockmelon, cut into 12 thin slices
- 6 slices prosciutto, cut in half length ways
- freshy 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 Persian Fetta, drizzle with a little of the oil and sprinkle with pepper.
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.
