• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and good pinch of salt. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine. Little cooks: Help add the cheese and mayo.

• Meanwhile, cut chicken breast into 2cm strips. • In a medium bowl, combine Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side.

• While the chicken is cooking, thinly slice celery. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby spinach. Toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide seared chicken and Parmesan potato salad between plates. • Serve with celery slaw. Enjoy!