Aussie-Spiced Chicken & Haloumi Burger

• Meanwhile, thinly slice brown onion. Thinly slice tomato into rounds. Set aside. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken, turning to coat. Little cooks: Help toss the chicken in the seasoning!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wash out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). • Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.

• Halve bake-at-home burger buns, then bake directly on a wire rack in the oven, until heated through, 2-3 minutes.