• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Pick and finely chop rosemary leaves. • Place sweet potato and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Run your fingers down the rosemary stalk to remove the leaves easily! TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, grate carrot (see ingredients). Halve snacking tomatoes.

• In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, the plain flour, the egg and a good pinch of pepper. • In a second shallow bowl, place panko breadcrumbs and shaved Parmesan cheese. • Dip chicken tenderloins into egg mixture to coat, and then into breadcrumbs. Transfer to 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.

• In a large frying pan, add enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken, in batches, until golden and cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate lined with paper towel. TIP: Add extra oil between batches so the chicken doesn't stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, combine carrot, tomatoes and mixed salad leaves in a medium bowl. • Add ranch dressing (see ingredients), tossing to coat. Season to taste. Little cooks: Take the lead by tossing the salad!

• Divide crumbed chicken dippers, rosemary sweet potato wedges and salad between plates. Serve with garlic aioli. Enjoy!