Spanish · Lunch
Cured Meat and Cheese Board (Keto)
A Spanish-style single-serving board pairing cured chorizo and prosciutto with manchego cheese, marcona almonds, briny olives, gherkin pickles and roasted red pepper. Served cold with olive oil and sherry vinegar for dipping, this keto-adapted board skips bread and dried fruit in favour of fat-forward, low-carb accompaniments.
$6
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
1511Calories
61.8gProtein
130.8gFat
12.3gCarbs
2.8gSugar
4.1gFiber
7440mgSodium
165mgChol
43.2gSat Fat
503mgPotassium
365mgCalcium
4.4mgIron
2.1mcgVitamin B12
32mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Slice the chorizo and manchego cheese thinly and arrange the prosciutto in loose folds on a small board or plate.
2
Scatter the almonds, olives, gherkin pickles and roasted pepper into empty spaces, grouping each item so colours and textures stay distinct.
3
Drizzle the olive oil and sherry vinegar over the manchego and pepper, tuck parsley between cheese and olives, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g Spanish cured chorizo
- 2.8 oz80g prosciutto
- 2.8 oz80g manchego cheese
- 1.4 oz40g marcona almonds
- 1.8 oz50g green olives
- 1.4 oz40g gherkin pickles
- 2 oz56g roasted red bell pepper strips
- 2 tbsp28g olive oil
- 2 tsp10ml sherry vinegar
- a few sprigs fresh parsley
