Double Spiced Prawns & Cheesy Crouton Salad

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

• While the onion is cooking, cut or tear bake-at-home ciabatta into bite-sized chunks. • On a second lined oven tray, combine ciabatta and a generous drizzle of olive oil. • Sprinkle over half the Parmesan cheese. • Spread out in a single layer, then bake until golden, 5-8 minutes.

• While the croutons are baking, in a large bowl, combine Nan's special seasoning and a drizzle of olive oil. Add peeled prawns, turning to coat. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, in batches, until pink and starting to curl up, 3-4 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While prawns are cooking, in a second large bowl, combine ranch dressing and a drizzle of olive oil. • Add mixed salad leaves, roast veggies and cheesy croutons. Gently toss to combine. Season to taste.