• Bring a medium saucepan of salted water to the boil. • Cut potato into large chunks. Cut cauliflower into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return to saucepan, add the butter and a pinch of salt and pepper. Toss to coat and lightly crush with a potato masher or fork. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, thinly slice red onion. • 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, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

• Meanwhile, finely chop tomato and cucumber. • In a large bowl, combine chicken tenderloins, Aussie spice blend, a drizzle of olive oil and a pinch of salt.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• In a medium bowl, combine mixed salad leaves, tomato, cucumber, a drizzle of balsamic vinegar and olive oil. Season.

• Divide Aussie chicken, cauli-potato smash and garden salad between plates. • Top chicken with caramelised onion to serve. Enjoy!