Seared Golden Chicken & Crouton Salad

• Meanwhile, thinly slice onion. • 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, then add the balsamic vinegar, water and the brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Cut or tear ciabatta into bite-sized chunks. • Add ciabatta to a second lined oven tray. Drizzle with olive oil, toss to coat, then 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 slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

• In a second large bowl, combine the white wine vinegar and a drizzle of olive oil, then season. • Add mixed leaves, roast veggies and croutons, then gently toss to combine.