• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. Pick and finely chop rosemary leaves. • Place sweet potato on a lined oven tray and sprinkle with rosemary. 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. • Dip chicken tenderloins into egg mixture to coat and then into breadcrumbs. Transfer to a plate.

• 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 (when no longer pink inside), 3-4 minutes each side (depending on thickness). • Transfer to a paper towel-lined plate. TIP: Add extra oil between batches so the chicken doesn't stick to the pan.

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

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