April's lunchbox recipe from Sarah Moore Wellness is an alternate take on pinwheels!

Ingredients:

• 2 slices of wholemeal bread (we used Helga's Wholemeal Bread With Grains)
• 1 teaspoon vegemite
• 1/4 avocado, thinly sliced

Method:

• Remove the crusts from the bread and lay them together so the bottom edge of one slice slightly overlaps the top edge of the other.
• Use a rolling pin to roll the bread until it is thin and flat and the edges have sealed together
• Lightly spread the bread with vegemite
• Top with the slices of avocado, leaving a small gap along the top free for the bread to seal once rolled
• Roll bread from the bottom edge to the top to form a log and press down once rolled to seal the edge.
• Use a bread knife to cut the log into 4 pinwheels

TIP: Roast small cubes of vegetables for a sweet addition to the frittata. Peel the zucchini first if the kids don't like 'green' bits.

Then to round it out to a whole lunchbox meal, include:

• Strawberries
• Cucumber
• Vegemite and avocado pinwheels (the recipe)
• Pumpkin, onion and zucchini frittata squares
• Cherry tomatoes
• Greek yoghurt
• Hommus on celery