• Thinly slice brown 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 the cherry tomatoes. Grate carrot. Thinly slice mint. Roughly chop roasted almonds. • To the bowl with onion, add mint, almonds and a drizzle of olive oil. Crumble in fetta cubes. Season with salt and pepper, then stir 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, combine Nan's special seasoning and a drizzle of olive oil. Season, then add chicken, turning to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until cooked through, 3-5 minutes each side. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

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

• Divide chicken and garden salad between plates. • Top chicken with almond-fetta crumb. • Serve with mayonnaise.