Peel prawns, leaving the tail intact. De-vein the prawns and pat dry with kitchen paper.
PREPARE THE MARINADE
Mix the Sundried Tomato Pesto with lime zest, half of the lime juice and chilli. Place the prawns and salmon in the mixture, coat well and allow to marinate for up to 1 hour.
ARRANGE THE SKEWERS
Remove rind from the bacon and cut each rasher in 3. Roll up the bacon, then skewer ingredients evenly on to skewers. Start with salmon, then bacon, prawn, another bacon roll, prawn, bacon roll and finish with another piece of salmon.
PUREE THE CHICKPEAS
Rinse the chickpeas and boil in salted water until soft. Using a stick blender, blend the soft chickpeas to a puree, adding olive oil and half of the lime juice, and season to taste.
BARBECUE
Preheat the barbecue and cook the skewers on the flat grill for 8 minutes or until cooked, turning twice.
PLATE AND SERVE
Create a bed of chickpea puree in the middle of each plate, and place 2 skewers on top of the bed. Season with salt, freshly ground pepper, chilli slices and mint leaves.
