Aussie Chicken & Garlic Crouton Salad

While the veggies are roasting, thinly slice the brown 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 stir through the balsamic vinegar, water and brown sugar. 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 bake-at-home ciabatta into 2cm chunks. On a second lined oven tray, combine the ciabatta, garlic and a generous drizzle of olive oil. Sprinkle over the 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 the chicken, Aussie spice blend and a drizzle of olive oil. 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).

TIP: The spice blend will char slightly in the pan, this adds to the flavour! The chicken is cooked through when no longer pink inside.

In a large bowl, combine the ranch dressing and a drizzle of olive oil. Add the mixed salad leaves, roast veggies and garlic croutons. Gently toss to combine. Season to taste.