• Boil the kettle. Cut potato into bite-sized chunks. • Add the boiling water to a medium saucepan over a medium-high heat. Add potato and a good pinch of salt and cook until easily pierced with a knife, 12-15 minutes. • Drain potato and return to pan. Add the butter and dill & parsley mayonnaise. Toss to combine and season to taste. Cover to keep warm.

• While potato is cooking, combine Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken tenderloins and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, apple, spinach and grated Parmesan cheese. Toss to combine.

• Divide Aussie-spiced chicken and potato salad between plates. • Serve with cheesy spinach slaw.