• Preheat oven to 240°C/200°C fan-forced. Cut or tear bake-at-home ciabatta into 1 cm chunks. • Place ciabatta chunks on the oven tray. • Bake until croutons are golden, 5-7 minutes. Little cooks: Take the lead by tearing the ciabatta!

• Meanwhile, thinly slice apple. • Roughly chop baby spinach leaves. • 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.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, apple, spinach and slightly cooled croutons. Season, then toss to coat. Little cooks: Take charge by tossing the slaw!

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