Double Herby Chicken Burger & Garlic Hummus

• While the fries are baking, thinly slice red onion (see ingredients). • 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. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add chicken, turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add hummus and stir to combine. Season with salt and pepper, then set aside.

• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook chicken until cooked through (when no longer pink inside), 3-5 minutes each side. • Remove pan from heat, add the honey and turn chicken to coat.

TIP: Cook in batches if your pan is getting crowded.

• Halve bake-at-home burger buns. • Once fries are done, place buns in the air fryer basket and cook until heated through, 2-3 minutes. • Thinly slice tomato.

TIP: No air fryer? Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.