• Preheat oven to 240°C/220°C fan-forced. • Cut or tear wholemeal panini into bite-sized chunks. • Place panini on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until golden, 5-7 minutes. Set aside to cool slightly. Little cooks: Help tear the panini!

• While the croutons are baking, cut chicken breast into 2cm strips. In a medium bowl, combine chicken strips and Aussie spice blend. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side.

• Meanwhile, thinly slice apple. Roughly chop baby spinach leaves. Slice lemon into wedges. • In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, apple, baby spinach and croutons. Add a squeeze of lemon juice, season and toss to combine. Little cooks: Take the lead by combining the ingredients for the slaw!

• Slice the chicken. • Divide crouton slaw with herby-mayo dressing between plates. • Top with chicken, spooning over any resting juices. • Serve with any remaining lemon wedges. Enjoy!