• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, thinly slice red onion. • Thinly slice tomato. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

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

• When the sweet potato fries have 5 minutes remaining, combine Italian herbs, a good pinch of salt and pepper and a drizzle of olive oil in medium bowl. Add beef strips, tossing to coat. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. When the oil is hot, cook beef strips, in batches (to keep them tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate. Little cooks: Help toss the beef in the seasoning. Make sure to wash your hands well afterwards! TIP: Cook the beef in batches for best results!

• Meanwhile, place bake-at-home ciabatta directly on a wire rack in the oven. • Bake until heated through, 5 minutes.

• Slice each ciabatta in half, then spread with creamy pesto dressing. • Top with beef, caramelised onion, tomato slices and spinach & rocket mix. • Serve with sweet potato fries. Enjoy! Little cooks: Take the lead and help build the ciabattas!