This dip is ideal for crudites or as a nutritious filling in a granary or wholemeal roll and topped with watercress or sprouting alfalfa. Keep some handy in the fridge.

Ingredients (makes around 300 g)

• 2 red peppers
• 125 g reduced fat soft cheese
• 1 tomato, cut into quarters
• sea salt and black pepper

To serve

• Watercress or sprouting alfalfa
• Granary or wholemeal roll

1. Halve and deseed the red peppers and place them under a hot grill for 15 to 20 minutes, or until skin is black. Remove and cover the peppers with a clean wet cloth, or place in a plastic bag, and allow to cool for about 10 minutes.
2. Carefully peel away the blackened skin and gently blot the peppers dry with kitchen paper.
3. Place the peppers, soft cheese, tomato and seasoning in a food processor or blender and process for 1 to 2 minutes, or until the mixture is almost smooth.
4. Transfer the dip to an airtight container and place in the fridge for at least 2 hours to allow the flavors to develop.

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