AT A GLANCE
Bacon, corn, quinoa and hazelnuts are a savoury-charged combination and robust enough to serve as a light meal.
|01||Preheat oven to 200C. Drizzle corn cobs with oil, season to taste and roast, turning occasionally, until tender (20-25 minutes). Slice kernels off the cobs, place in a bowl and season to taste.|
|02||Meanwhile, cook quinoa in unsalted boiling water until just tender (10-15 minutes), then drain well and set aside on a tray to steam dry (10 minutes).|
|03||Fry bacon in a non-stick frying pan over high heat until crisp (4-6 minutes). Reserve pan fat and coarsely chop bacon.|
|04||Combine extra-virgin olive oil, hazelnuts, shallot and lemon juice in a bowl with corn, quinoa, bacon and fat, and season to taste. Serve scattered with parmesan and chives to taste.|
GOLDEN ALE. , suggested by MAX ALLEN