Herby Chicken & Sticky Bacon-Onion Burger

• Meanwhile, thinly slice brown onion. Thinly slice tomato into half-moons. • In a large bowl, combine half the tomato and half the baby spinach leaves. Set aside. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Italian herbs (see ingredients) and a drizzle of olive oil. Season with salt and pepper. • Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side(depending on thickness). • Transfer to a plate. Cover to keep warm. TIP: Cook the chicken in batches if your pan is getting crowded. The chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up with a spoon, until golden, 5-6 minutes. Add the balsamic vinegar (for the onion), brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Meanwhile, halve the bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 3 minutes. • Add a drizzle of balsamic vinegar (for the salad) and olive oil to the salad. Toss to coat, then season to taste.