Persian Fetta, Prosciutto and Rockmelon
150g rocket leaves
180g Persian Fetta
½ rockmelon, cut into 12 thin slices
6 slices prosciutto, cut in half lengthways
Freshly ground black pepper to taste
Moisten rocket with a little oil from the Persian Fetta.
Portion amongst individual serving plates or arrange on a large platter.
Wrap each slice of rockmelon in a strip of prosciutto and place on top of the rocket beds.
Top with crumbled Persian Fetta, drizzle with a little more oil and sprinkle with pepper.