• 6 thin slices pancetta, halved
  • 12 (280g) cup mushrooms
  • 2 x 250g punnets cocktail truss tomatoes
  • Olive oil cooking spray
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons finely chopped fresh tarragon
  • Step 1 Fold each piece of pancetta in half. Thread 1 mushroom, 1 piece of pancetta and 1 tomato onto 1 skewer. Repeat. Place on a baking tray. Thread remaining skewers with remaining mushrooms, pancetta and tomatoes. Spray with oil.
  • Step 2 Place oil, vinegar and tarragon in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Step 3 Heat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 6 to 8 minutes or until vegetables are tender and pancetta is crisp. Transfer to a plate. Drizzle with dressing to serve.