Sweet potato and spinach frittata
This tortilla is even more delicious with extra spinach leaves sprinkled on top.
1. Cut salmon into 3cm cubes. Combine sugar, chilli, cinnamon, olive oil and orange juice in a ceramic dish. Season with ground black pepper. Add salmon and turn to coat. Cover and refrigerate for no longer than 10 minutes.
2. For the crunchy slaw, combine the yoghurt, orange juice, water and sugar in a large bowl, whisk until well combined. Add the carrots, cabbage, snow peas, sprouts, almonds and mint and toss gently to coat in the dressing.
3. Preheat barbecue grill on high heat. Thread the salmon onto four long metal skewers or eight bamboo skewers (see Tip). Barbecue salmon, basting occasionally with the marinade for 4-5 minutes for medium, turning occasionally, or until cooked to your liking. Transfer to a tray, cover and allow to stand for 5 minutes.
4. Spray the corn wraps lightly with oil and barbecue 1-2 minutes each side until warmed through, serve with the salmon and crunchy slaw.
Tip: Soak bamboo skewers in cold water for 30 minutes before use to avoid burning.