Spanish tapas plate
A Spanish lunch for the galley that copes with rough seas, about 10 min hands-on.
- Lunch
- Spanish
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Cured ham (serrano / prosciutto, sliced)160 g (40 g)
- Olives (jar)120 g (30 g)
- Almonds80 g (20 g)
- Roasted red peppers (jar)200 g (50 g)
- Crackers / crispbread160 g (40 g)
Method
- Toast almonds with a pinch of salt.
- Slice the peppers.
- Arrange everything on a board.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 396
- protein
- 16 g
- fat
- 23 g
- carbs
- 37 g
- sugar
- 2 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes