PRAWN AND SALMON SKEWERS
WITH SUNDRIED TOMATO PESTO AND CHICKPEAS
- Total Fat
- Total Carbohydrates
- 8 medium green prawns, shelled and de-veined, tail left on
- 1 jar Barilla Sundried Tomato Pesto
- 300g salmon, skinless and cut into 2.5cm cubes
- 4 rashers of bacon
- 1 fresh chilli, sliced
- 1 lime, zest and juice
- 80ml Extra Virgin Olive Oil
- 400g tinned chickpeas
- Fresh mint leaves, to serve
- Salt and pepper, to taste
- 4 skewers
1 TO STARTPeel prawns, leaving the tail intact. De-vein the prawns and pat dry with kitchen paper.
2 PREPARE THE MARINADEMix 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.
3 ARRANGE THE SKEWERSRemove 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.
4 PUREE THE CHICKPEASRinse 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.
5 BARBECUEPreheat the barbecue and cook the skewers on the flat grill for 8 minutes or until cooked, turning twice.
6 PLATE AND SERVECreate 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.