Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Pick and finely chop the rosemary leaves. Place the 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.

While the wedges are baking, grate the carrot (see ingredients). Roughly chop the tomato.

In a shallow bowl, combine the sweet mustard spice blend (see ingredients), the salt, plain flour and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken tenderloins into the flour mixture, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.

In a large frying pan over a medium-high heat, add enough olive oil to coat the base. When the oil is hot, cook the chicken, in batches, turning occasionally, 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 the chicken is cooking, combine the carrot, tomato and mixed salad leaves in a medium bowl. Add the ranch dressing (see ingredients), tossing to coat. Season to taste.

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