• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins and Aussie spice blend, tossing, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and add the honey, turning to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, finely chop celery and garlic. • Slice tomato into wedges.

• Halve bake-at-home ciabatta and toast to your liking. • Meanwhile, in a medium heatproof bowl, in 10 second bursts, microwave garlic and the butter, until melted and fragrant. • Cut or tear toasted ciabatta into bite-sized chunks and add to bowl with garlic butter, tossing to coat. Season with a pinch of salt.

• In a large bowl, combine celery, tomato, mixed salad leaves, mustard cider dressing, toasted garlic ciabatta and a drizzle of olive oil. Season to taste. • Slice chicken. • Divide mustard-cider salad and garlicky croutons between bowls. Top with Aussie-spiced chicken. • Sprinkle over Parmesan cheese to serve. Enjoy!