Seared Chicken, Garlic Crouton & Roast Veggie Salad

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

While the onion is cooking, finely chop the garlic. Cut or tear the ciabatta into 2cm chunks. Place the ciabatta, garlic and a generous drizzle of olive oil on a second oven tray lined with baking paper. Sprinkle over 1/2 the grated Parmesan cheese. Bake until golden, 5-8 minutes.

While the croutons are baking, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken and toss to coat. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove the pan from the heat. TIP: The chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

In a second small bowl, combine the garlic aioli and water (for the dressing). Set aside. In a large bowl, combine the white wine vinegar and a drizzle of olive oil, then season with salt and pepper. Add the mixed salad leaves, roasted veggies and garlic croutons and gently toss to combine.