Quinoa-corn salad with bacon and hazelnuts

AT A GLANCE

  • Serves 4 people

Bacon, corn, quinoa and hazelnuts are a savoury-charged combination and robust enough to serve as a light meal.

  • 4 corn cobs
  • 2 tbsp olive oil
  • 150 gm quinoa
  • 6 rindless bacon rashers
  • 140 ml extra-virgin olive oil
  • 70 gm (½ cup) roasted hazelnuts, coarsely chopped
  • 3 golden shallots, finely chopped
  • Juice of 1 lemon
  • To serve: parmesan and finely chopped chives
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.

Topics:

SALAD, MODERN AUSTRALIAN, BACON, CORN, HAZELNUTS, SIDE DISH, QUINOA, DRINK SUGGESTION, LUNCH, FAST, SUMMER, LEMONS, SHALLOTS

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

GOLDEN ALE. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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