Grilled mango and pecan salad with fetta, avocado and sweet chilli-raspberry dressing

Ingredients

• Salad
• 1 mango, cut into large slices
• 1 handful of pecans
• 1 tablespoon olive oil
• 2 handfuls young radicchio leaves, or centre leaves of large radicchio
• 2 handfuls of young minuette lettuce leaves, or other green lettuce such as endive
• 2 handfuls of rocket leaves
• 1 avocado, halved then sliced
• 1 handful of basil leaves, sliced thinly
• 100 g fetta cheese, crumbled
• Dressing
• 1/8 cup raspberry wine vinegar
• 1/8 cup sweet chilli sauce

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Preparation

• Arrange radicchio, minuette lettuce and rocket leaves on serving plates. Top with avocado, basil and crumbled fetta.
• Heat olive oil in a grill pan and fry mango slices until golden on all sides. Add pecans and grill for a few extra minutes.
• Arrange grilled mango slices and pecans on top of salad. Mix together raspberry wine vinegar and sweet chilli sauce and drizzle over salad. Enjoy!