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Quinoa-corn salad with bacon and hazelnuts

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Golden ale.

Featured in

Feb 2015

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