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

Meanwhile, grate the carrot (see ingredients). Halve the cherry tomatoes.

In a shallow bowl, combine Nan's special seasoning (see ingredients), the salt, plain flour, egg and a good pinch of pepper. In a second shallow bowl, place the 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, 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 leaves in a medium bowl. Add ranch dressing (see ingredients), tossing to coat. Season to taste.

Divide crumbed chicken dippers, herby sweet potato wedges and salad between plates. Serve with mayonnaise.