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