• Preheat the oven to 200°C. Place cherry tomatoes, cut side up, on a baking paper lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes or until tender, bubbling, and starting to brown (see photo above)
• For the avocado salsa, mash the avocado roughly with a fork and mix in the remaining ingredients. Taste for seasoning.
• In a bowl, sift together the flour, baking powder and paprika, Stir in the sugar.
• In a separate small bowl, whisk together the eggs and milk. Add to the flour and whisk until it forms a smooth batter.
• In another large bowl, stir together the corn, capsicum, spring onion, coriander, and parsley.
• Add just enough batter to the corn mixture to bind it all together (I usually have about 1/4 cup left over). Adding all the batter can make the fritters a bit heavy. If there is enough left, you can use it the next day to make more for lunch! Or just add more corn/capsicum/spring onion/coriander to use it all up. Or throw it out - up to you.
• Heat the oil in a large heavy based frying pan (or two, to get it all done at once). Drop a few tablespoons of batter into the pan for each fritter, spreading them out with your spoon and tidying the edges. Cook over a medium heat until browned, then flip and repeat on the other side. It doesn't matter if this takes a few minutes - you are giving the corn kernels a chance to cook. If the heat is too high, you risk burning the outside while leaving the batter in the middle uncooked. Keep the fritters warm while cooking the rest.
• Near the end of cooking the fritters, add the bacon to another pan and cook over a low-medium heat, turning frequently, until brown and cooked to desired crispiness. Lay bacon on a paper towel to drain while finishing off the fritters.
• To assemble, lay a fritter on each plate. Divide the bacon and roasted cherry tomatoes over each and add a handful baby spinach and another fritter. Drizzle with a little olive oil. Serve the avocado salsa and crusty bread on the side.

Tomato Salsa

• Mix all ingredients together in a bowl at least half an hour before serving to allow flavours to combine. Taste for seasoning.

Corn and Avocado Salad

• Put a large pot of water on to boil for the corn.
• Preheat oven to 200°C. Roast the capsicum on a tray for about 10min or until the skin starts to blacken and blister. Remove from oven - the skin should wrinkle up. Once cool, peel off the skin and dice the capsicum into 1cm pieces.
• Boil the corn in the pot for 5 minutes to cook. Leave to cool slightly, then slice the kernels off the cob.
• In a large bowl, put the capsicum, corn, avocado, coriander, and red onion.
• In a small cup or ramekin, mix together the lime zest and juice and the olive oil. You can make the recipe ahead up to this step (but hold off chopping the avocado until the end to avoid it browning).
• Toss the corn mixture with the lime-olive oil dressing just before serving.

Tortillas

• In a large bowl, combine the flour, baking powder, and salt. Add the oil and rub in with your fingers until the mixture looks crumbly. Gradually add the water, mixing it together with your fingers until the dough is soft and all the flour is combined. Sometimes I end up with a little bit of water left over.
• Knead the dough for a minute to bring it all together. Add a bit more flour if it seems too sticky.
• Divide the dough into golf ball sized balls (see pictures above).
• When almost ready to cook, roll out the tortillas on a floured board with a rolling pin, turning and flipping the dough to make it as circular as you can.
• Place the tortillas on a plate separated with baking paper/greaseproof paper and dusted with flour to prevent them from sticking together.

Assembly

• Rub the cajun spices into the flesh side of the salmon. On a barbecue plate or a large pan on a low heat, add the olive oil and then cook the salmon flesh side down first for 8-10 minutes or until it is just starting to flake. Flip onto the other side and cook for another 5 minutes, or until the salmon is medium rare. This may take much less time if your barbecue or pan is hotter, so watch it carefully.
• Cook the tortillas on barbecue hot plates or in a heavy based frying pan (but wipe down the barbecue with paper towels if you are cooking it after the salmon!). We cook the salmon first, then rest it on the bars above the barbecue to keep it warm while we cook the tortillas, but you could also cover the salmon in tin foil on a plate to keep warm while you cook the tortillas if using the same surfaces. You do not need any oil for the tortillas - a dry pan is ideal. Cook over a high heat - the tortilla should start to puff up. When browned underneath, flip over to cook the other side. This shouldn't take much more than 1 minute each. Keep the tortillas on a plate covered with a tea towel to stay warm while you cook the rest.
• Just before serving, toss the corn salad and flake the salmon with a fork. Serve the tortillas with the salmon, corn and avocado salad, and tomato salsa. Enjoy!