Roasted Veg & Chicken Pasta Salad with Burrata & Roasted Garlic Yogurt Sauce

Step by step

Method

1. 01

   Preheat oven to 200°C (fan 180°C). Place sliced courgette, diced aubergine, chopped bell peppers, sliced onion, and the whole garlic head (cut top slightly to expose cloves) on a large parchment-lined tray. Drizzle with 2 tbsp olive oil, half the salt, and black pepper.

2. 02

   Rub the chicken breasts with the remaining ½ tbsp olive oil, paprika, oregano, and the rest of the salt & pepper. Place them on the same or a different tray among the vegetables.

3. 03

   Roast for 25–30 minutes, flipping the chicken halfway through, until the veggies are caramelized and chicken cooked through (internal temp 75°C). If veggies brown too quickly, remove them and let the chicken finish cooking.

4. 04

   Cook the pasta in salted water until al dente. Drain and let it cool slightly.

5. 05

   Make the sauce: Squeeze the roasted garlic cloves into a bowl, mash, and whisk with Greek yogurt, lemon juice, olive oil, mustard/tahini (if using), salt, and pepper. Add a bit of pasta water to reach creamy consistency.

6. 06

   Slice the chicken and combine with roasted vegetables and pasta. Toss gently with about ⅔ of the sauce.

7. 07

   Serve into bowls, top each with mozzarella or burrata ball, drizzle extra sauce, and sprinkle fresh basil.