Persian Fetta, Prosciutto and Rockmelon

Ingredients

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

Method

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.

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