Grill! by experienced food writers Pippa Cuthbert and Lindsay Cameron Wilson. This book contains over 80 recipes and teaches readers how to achieve perfectly cooked food on the grill and in the grill pan.
Chop both the sweet potato and mango flesh into long wedges, about 3/4-inch (2cm) wide, 1/2-incd (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes.
While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side.
Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
