• Preheat oven to 240°C/220°C fan-forced. • Cut potato and tomato into wedges. Grate carrot. • Place potatoes on a lined oven tray. Sprinkle over savoury seasoning and drizzle with olive oil. Toss to coat and spread out evenly. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays. Little cooks: Take the lead and sprinkle over the savoury seasoning!

• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine garlic & herb seasoning, plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• When wedges have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Meanwhile, in a large bowl, combine mixed salad leaves and tomato, a drizzle of vinegar and olive oil. Season. • Divide crumbed chicken bites, wedges and garden salad between plates. • Serve with BBQ mayo. Enjoy!