• Thinly slice apple. Drain sweetcorn. Cut or tear wholemeal panini into bite-sized 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 wholemeal panini until golden and slightly crisp, 5-6 minutes. • Add the butter and garlic paste and cook, tossing, until melted and fragrant, 1 minute. Transfer to a large bowl.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, chicken breast strips, sweetcorn and Kiwi spice blend, breaking up with a spoon, until chicken is browned and cooked through, 3-4 minutes each side. Remove from heat. • Meanwhile, to the bowl with croutons, add slaw mix, apple and dill & parsley mayonnaise. Toss to combine. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Divide wholemeal crouton salad between bowls. • Top with smokey Kiwi chicken, bacon and charred corn. Enjoy! Little cooks: Add the finishing touch by drizzling over the herby mayo!