Gluten-Free Chicken Pesto Pasta Salad

Serves 4-6

Ingredients:

• 200g mixed salad leaves
• 2 red onions, finely sliced
• 2 tbsp sugar
• 250g gluten-free pasta
• 3 tbsp pesto
• 10 HECK! Chicken chipolatas, quartered
• 1 burrata mozzarella
• 2 large tomatoes, sliced and halved
• Freshly ground black pepper, to taste
• 1 tbsp balsamic glaze
• 2 tbsp olive oil

Method:

1. Bring a saucepan of water to a boil. Add the pasta and cook for 7-10 minutes until tender. Drain well and toss with pesto. Set aside to cool.
2. Heat 1 tbsp of olive oil in a frying pan over medium-high heat. Add the sliced onions and sauté until they begin to soften. Reduce the heat, stir in the sugar, and continue cooking until caramelized. Remove from the heat and set aside.
3. In a separate pan, fry the quartered chipolatas over medium heat for about 7 minutes, or until golden and cooked through.
4. Assemble the salad by spreading the mixed leaves on a large platter or bowl. Layer the sliced tomatoes and pesto-coated pasta over the leaves.
5. Scatter the caramelized onions and chicken chipolatas on top.
6. Place the burrata mozzarella in the center of the salad and season with freshly ground black pepper.
7. Drizzle with balsamic glaze just before serving.

Enjoy this delightful blend of flavors in a wholesome, gluten-free meal!