• Preheat oven to 220°C/200°C fan-forced. • Thickly slice carrot into half-moons. Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• 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, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle over 1/2 the shaved Parmesan cheese. • Toss to coat, then bake until golden, 5-8 minutes.

• While the croutons are baking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turn to coat. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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

• Slice Aussie chicken. • Divide cheesy crouton salad between plates. • Top with chicken, spooning over any juices from the pan. • Spoon caramelised onion over chicken. Sprinkle with remaining Parmesan to serve. Enjoy!