• Thinly slice red onion. In a large frying pan, heat the butter and a drizzle of olive oil over a medium heat. • Cook onion, stirring, until softened and starting to caramelise, 6-8 minutes. Transfer to a small bowl. • Meanwhile, halve cherry tomatoes. Thinly slice cucumber into rounds. Thinly slice mint. Roughly chop roasted almonds. • Add mint, almonds and a drizzle of olive oil to onion. • Crumble in fetta cubes. Season with salt and pepper and toss to combine.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, add chicken, Nan's special seasoning and a drizzle of olive oil. Season and toss to coat. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side. TIP: The chicken is cooked when it's no longer pink inside.

• While the chicken is cooking, combine a drizzle of olive oil and red wine vinegar in a medium bowl. Season. • Add the tomatoes, cucumber and mixed salad leaves. Toss to combine.

• Divide Nan's chicken and the cherry tomato salad between plates. Top chicken with the almond-fetta crumb. Serve with the mayonnaise.