• Cut bake-at-home ciabatta into slices. • Toast or grill ciabatta to your liking. • To a medium bowl, add haloumi and cover with water to soak. • Meanwhile, in a medium bowl, combine garlic & herb seasoning, chicken tenderloins and a pinch of salt.

• Set air fryer to 200°C. Place chicken into air fryer basket and cook, until browned and cooked through, 8-10 minutes. Cook in batches if needed. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, halve snacking tomatoes. • Thinly slice apple into wedges. • Tear ciabatta into chunks. • In a large bowl, combine mustard cider dressing, the honey and a good drizzle of olive oil. Season to taste with salt and pepper. • Add mixed salad leaves, ciabatta, snacking tomatoes and apple. Toss to coat. Little cooks: Take the lead by tossing the salad!

• Divide crouton salad between bowls. Top with chicken and haloumi. • Drizzle over ranch dressing. Enjoy! Little cooks: Add the finishing touch by drizzling over the ranch!