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Ingredients

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

Method

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.

Tomato, mushroom and pancetta skewers

How to make Tomato, mushroom and pancetta skewers

Ingredients

Method