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.

Slice the seared chicken. Divide the garlic crouton and roast veggie salad between plates. Top with the caramelised onion and chicken, then pour over any resting juices. Sprinkle over the remaining Parmesan cheese. Drizzle over the garlic aioli dressing.