Ingredients

• 4 small flour tortilla wraps
• cut into 1cm/½in pieces
• 20g/¾oz unsalted butter
• melted
• 35g/1¼oz brown sugar
• ½ tsp ground cinnamon
• pinch salt
• 400g/14oz fresh strawberries
• hulled and quartered
• 1 large orange
• peeled and segmented
• 125g/4½oz dried pineapple
• roughly chopped
• 200g/7oz green grapes
• halved
• 200g/7oz frozen blueberries
• 150g/5½oz frozen raspberries
• 3 passion fruit
• halved and pulp spooned out
• 2 tbsp sunflower seeds
• 25g/1oz fresh flatleaf parsley
• roughly chopped

Directions

• Begin by making the crispy tortillas. Preheat the oven to 200C/180C Fan/Gas 6. Place the tortilla pieces in a large baking tray
• so they can all sit in a single layer. Pour over the melted butter
• then
• using your hands
• toss the tortillas around so that each piece is coated.
• Sprinkle over the sugar and cinnamon and make sure that everything is coated well. Sprinkle over the salt.
• Transfer the tortillas to the oven and bake for 10 minutes
• keeping a close eye so that they do not burn.
• Halfway through the cooking time
• remove the tray and turn the pieces around
• then put back into the oven for another 5 minutes. You will know they are ready when they make a crunchy sound when dropped onto the tray. If you think they need a little longer
• leave them for an extra few minutes
• but make sure you still keep an eye on them.
• Once the tortillas are crisp
• leave them on the tray to cool and dry out a little bit more while you put the salad together.
• Put all the salad ingredients into a large bowl and mix together. This can be done just before serving
• so that the frozen fruit stays frozen.
• Serve in individual bowls and sprinkle the crispy tortillas over the top.