• Preheat oven to 240°C/200°C fan-forced. • Cut or tear bake-at-home ciabatta into 1 cm chunks. • Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. • Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through (when no longer pink inside) and croutons are golden, 8-10 minutes. TIP: If your oven tray is crowded, divide chicken between two trays.

• Meanwhile, halve snacking tomatoes. • Roughly chop baby spinach leaves. • Using a vegetable peeler, slice carrot into ribbons.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add shredded cabbage mix, snacking tomatoes, carrot, spinach and slightly cooled croutons. Season, then toss to coat.

• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the oven tray to serve. Enjoy!