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Begin by making the crispy bits. Preheat the oven to 200C/180C fan/gas mark 6.
Place the tortilla pieces on 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 each piece is coated.
Sprinkle over the sugar and cinnamon and get in there, making sure everything is coated well.
Sprinkle over the salt.
Pop into the oven and bake for 10 minutes, making sure to keep a close eye on the tortillas so they don’t burn.
Halfway through, take the tray out 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 on to 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 they 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.
I like to do this just before serving, so that the frozen fruit stays frozen.
Serve in individual bowls and sprinkle those oh-so-delicious crispy bits over the top.