Ingredients

290g roasted red peppers, drained

270g cherry tomatoes, halved

1 garlic clove, crushed

1 vegetable stock cube

1 tsp paprika

1 tbsp olive oil

4 tbsp ground almonds

Prep: 5 MINS
Cook: 5 MINS

Method
1)Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds.