Burrata Pasta Salad

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Step 1

I. Preheat the oven to 200°C (180°C fan/400°F/Gas 6) and line a baking tray with baking paper.

Step 2

2. Bring a large saucepan of salted water to the boil and cook the pasta until al dente, then drain and rinse under cold water until completely cool.

Step 3

3. Meanwhile, pat the chickpeas dry with kitchen paper, then transfer to a bowl and add the smoked paprika, garlic granules and plenty of salt and pepper and ½ tablespoon of olive oil. Toss to coat, then transfer to the prepared baking tray and bake in the oven for 8-10 minutes until crispy. Alternatively, cook in an air fryer at 200°C for 6-8 minutes.

Step 4

4. Meanwhile, combine all the ingredients for the basil dressing in a jug or bowl and use a hand-held blender to blend until fully combined

Step 5

5. Put the pasta, chickpeas, tomatoes, peppers and rocket into a large bowl, drizzle over the basil dressing and mix well. Add the burrata and fresh basil, then mix again.

Step 6

6. Transfer to airtight containers and store in the fridge for up to

Step 7

4 days.