Potatoes: Preheat the oven to 180C fan bake and line a large baking tray. Slice baby potatoes in half, then grate 60g parmesan cheese and evenly spread the parmesan over the baking tray. Place potatoes cut side down on top of the parmesan cheese, drizzle with 1 tbs olive oil, and bake for 30-35 minutes until the potatoes are cooked and the cheese is brown.

Mince: Heat a large pan to high heat and add 1 tbs canola oil. Season mince with 1 tsp salt, 2 tsp garlic powder, 1 tsp pepper and 1 tsp mixed herbs. Add mince to the pan and cook for 7-8 minutes until crispy, breaking it into pieces as big or small as you like.

Salad base: Grab a large bowl, then rinse and chop ½ head of lettuce and add to the bowl. Add ¼ cup mayonnaise, fresh dill, 1 small diced onion and 1 diced avocado. Gently mix together to combine everything.

Assemble: Once potatoes are cooked, gently remove them from the tray to keep the parmesan on the bottom, then add to the salad bowl along with the cooked mince. Gently mix everything together until just combined (add more mayonnaise if needed). Serve with extra parmesan cheese on top if desired.