• Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan and allow to cool slightly.

• While potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove frying pan from heat, then add BBQ sauce, turning chicken to coat. 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 the celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add the dill & parsley mayonnaise. Gently stir to combine. Season to taste.

• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with potato salad and spinach-celery slaw.