step 1:

Divide the rocket leaves between two plates.

step 2:

Cut the avocado in half lengthwise around the stone. Separate the halves, remove the stone, and scoop out the flesh with a spoon. Slice thinly and arrange over the rocket. Finely slice the red onion into half-moons and distribute over the plates.

step 3:

Drain the Del Monte® Lychees. (The syrup can be used to make a refreshing lemonade with sparkling water and ice cubes.) Arrange the lychees on the plates.

step 4:

Tear the burrata into pieces and scatter over the salad.

step 5:

Toast the pistachios in a dry frying pan, then roughly chop them.

step 6:

Prepare the dressing by mixing the lime juice and honey. Then add the soy sauce, sesame oil, and chilli flakes. Drizzle the dressing over the salads and sprinkle with the pistachios.

step 7:

Finish with a few fresh mint leaves, and season with salt and pepper.