• Set air fryer to 200°C. Cut or tear bake-at-home ciabatta into 1cm chunks. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a large bowl. • Sprinkle chicken tenderloins with Aussie spice blend. • Once croutons are done, place chicken into air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed). TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through (when no longer pink inside) and croutons are golden, 8-10 minutes.

• Meanwhile, halve snacking tomatoes. • Roughly chop baby spinach leaves. • Using a vegetable peeler, slice carrot into ribbons.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add shredded cabbage mix, snacking tomatoes, carrot, spinach and slightly cooled croutons. Season, then toss to coat.

• Divide creamy slaw between plates. Top with Aussie chicken. Enjoy!