• Set air fryer to 200°C. Cut or tear bake-at-home ciabatta into 1cm chunks. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a large bowl. • In a medium bowl, combine Aussie spice blend, plant-based crumbed chicken and a drizzle of olive oil, turning chicken to coat. • In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple into wedges. • Roughly chop baby spinach leaves. • Thinly slice cucumber into half-moons. • Finely shred baby cos lettuce.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add baby cos lettuce, cucumber, spinach and slightly cooled croutons. Season, then toss to coat.

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