Cut ⅔ of the rockmelon and place cut side down onto a serving platter
Skewer cheese, cabanossi then drained cocktail onions on toothpicks
Arrange toothpicks in rows over the top of the rockmelon, alternating between red, green and white cocktail onions
Cut lemon in half and position in the centre of the face. Attach with a skewer. Skewer a red cocktail onion and attach to the lemon for the nose. Skewer grapes into position for the eyes. Cut remaining rockmelon to form small feet
Serve immediately as part of a party feast with crackers and dips
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