lamb and mango salad with sweet chilli dressing

600g lamb fillets
1 tablespoon sesame oil
1 medium red onion, sliced thinly
2 medium mangoes, sliced
250g cherry tomatoes, halved
1 cup (80g) bean sprouts
1 cup chopped fresh coriander
1/4 cup (60ml) sweet chilli sauce
1 tablespoon rice wine vinegar

Brush lamb with oil and cook on heated oiled grill plate (or grill or barbeque) until browned all over and cooked as desired
Combine onion, mango, tomato, sprouts and coriander in a large bowl
Thinly slice lamb and toss through salad with combined sauce and vinegar

Serves 4