1. Put prawns, crushed pepper, olive oil, and basil in a bowl. Mix well.
2. Sauté the prawns until cooked through.
3. Blanch the broccoli florets in salted water for about a minute. Drain and set aside.
4. Halve the cherry tomatoes and slice the avocado.
5. Arrange lettuce as the base in a serving bowl. Top with cooked prawns, broccoli florets, avocado slices, olives, and sesame seeds.
6. Drizzle the lemon vinaigrette over the salad.
7. Serve immediately.