Ingredients
80g PERi-PERi sauce (choose your flavour)
2 red peppers, diced
1 tbsp. olive oil
120g chopped mixed nuts (hazelnuts, walnuts and almonds)
120ml water
Serve with pasta, crudities or leftover chicken
Method
Preheat oven to 160°c. Place peppers onto a lined baking tray, drizzle with oil and pop into the oven for 20mins.
Place cooked peppers, PERi-PERi sauce and water in a blender and blitz until smooth.
Once smooth, add nuts and blend again until smooth.
Divide into 5 containers and refrigerate for up to 4 days. Enjoy with crudités, pasta or chicken - sorted!
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