• Slice avocado in half, scoop out flesh and roughly chop. Finely chop garlic. Slice kernels off corn cob. Cut or tear wholemeal panini into bite-sized chunks. • Cut chicken drumstick fillet into 2cm chunks. Little cooks: Take charge and help tear the panini into chunks!

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Toast panini chunks until golden and slightly crisp, 5-6 minutes. • Add the butter and garlic and cook, tossing, until melted and fragrant, 1 minute. Season to taste, then transfer to a large bowl.

• SPICY! The spice blend is mild, but use less if you're sensitive to heat. Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, corn and Louisiana spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. Remove from heat. • Meanwhile, add mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil to the croutons. Season to taste.

• Divide wholemeal crouton salad between bowls. • Top with Louisiana chicken and charred corn. • Dollop over dill & parsley mayonnaise to serve. Enjoy! Little cooks: Add the finishing touch by dolloping over the herby mayo!