• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until just tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, roughly chop tomato, cucumber, baby spinach leaves and parsley. • In a medium bowl, combine tomato, cucumber, baby spinach leaves, parsley and a drizzle of white wine vinegar and olive oil. Set aside. • Cut chicken tenderloins into bite-sized chunks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, then toss to coat. Season. Little cooks: Take the lead by tossing the salsa!

• When the fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat and add BBQ sauce, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• To the tray with fries, sprinkle over chicken salt. Toss to coat. • Divide fries between plates. • Top fries with BBQ chicken, salsa, Cheddar cheese and garlic sauce to serve. Enjoy! Little cooks: Take the lead and help load up the fries!