- 160g PERi-PERi sauce (choose your flavour)
- 240 g chopped mixed nuts (hazelnuts, walnuts and almonds)
- 240 ml water
- 2 red peppers, diced
- 2 tbsp olive oil
1 Preheat oven to 160°c. Place peppers onto a lined baking tray, drizzle with oil and pop into the oven for 20mins.
2 Point 2: Place cooked peppers, PERi-PERi sauce and water in a blender and blitz until smooth.
3 Add nuts and blend again, until smooth.
4 Divide into 5 containers and refrigerate for up to 4days. Enjoy with crudités, pasta or chicken – sorted!