Spiced Prawns & Cheesy Crouton Salad

• Meanwhile, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium and add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• While the onion is cooking, cut or tear the wholemeal panini into bite-sized chunks. • On a second lined oven tray, combine panini and a generous drizzle of olive oil. • Sprinkle over half the grated Parmesan cheese. • Spread out in a single layer, then bake until golden, 5-8 minutes.

• While the croutons are baking, combine Aussie spice blend and a drizzle of olive oil in a large bowl. Add peeled prawns and turn to coat. • Drain sweetcorn (see ingredients). • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns and corn, tossing, until prawns turn pink and start to curl up, 3-4 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• In a second large bowl, combine a drizzle of white wine vinegar and olive oil. • Add mixed salad leaves, roast veggies and cheesy croutons. Gently toss to combine. Season to taste.