Ingredients for Summer Garden Salad with Chilli-Garlic Prawns

• 1 teaspoon chilli-garlic sauce

• 1/2 teaspoons ground cumin

• 1/2 teskedar kosher salt

• 1/4 teaspoons plus 1/8 teaspoons ground black pepper

• 900g uncooked large prawns, peeled, deveined

• 80ml extra-virgin olive oil, divided

• 2 ears of corn, husked

• 3 small tomatoes, cut into 1/2-inch-thick wedges

• 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

• 20ml fresh lime juice

• 2 teaspoons reduced-sodium soy sauce

• 1 teaspoon toasted sesame oil (such as Asian)

• 1 large avocado, halved, peeled, pitted, cut into thin slices

• 8 cups (loosely packed) mixed baby greens

• 2 tablespoons thinly sliced fresh mint leaves

Mix chilli-garlic sauce, cumin, 1/2 teaspoons salt, and 1/4 teaspoons pepper in large bowl. Add prawns and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of prawns and sauté until cooked through, about 3 minutes. Using tongs, transfer prawns to plate. Add 1 tablespoon oil to same skillet. Add remaining prawns and sauté until cooked through, about 3 minutes. Transfer prawns to plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into prawns.

Whisk remaining 2 tablespoons oil, 1/8 teaspoons pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Prawns mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

Combine prawns mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

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