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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.
From: gourmettraveller.com.au SERVES 4

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

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.

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).

Fry bacon in a non-stick frying pan over high heat until crisp (4-6 minutes). Reserve pan fat and coarsely chop bacon.

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.