Home

Warm Chicken Liver and Bread Salad

ingredients

serves 4
two 400 g (14 oz) cans chick-peas, rinsed and well drained
1 large green pepper, cored, seeded and cut into thin strips
1/2 cucumber, seeded and chopped
2 firm tomatoes, quartered
1 small onion, skinned and sliced
1 tbsp (15 ml) chopped fresh mint or 7.5 ml (1 1/2 tsp) dried
1 tbsp (15 ml) coarsely chopped fresh parsley
1 garlic clove, skinned and crushed
2 slices wholemeal bread
25 g (1 oz) polyunsaturated margarine
8 oz (225 g) chicken livers, trimmed and chopped
1 tbsp (15 ml) olive oil

for the dressing

3 tbsp (60 ml) olive oil
juice of 2 limes or lemons
salt and pepper, to taste

method

1. Put the chick-peas into a bowl with the other vegetables, herbs and garlic, if using.

2. Heat the margarine in a frying pan and add the chicken livers with 15 ml (1 tbsp) olive oil. Cook for about 4 minutes, until cooked through and evenly coloured but still slightly pink in the centre.

3. Meanwhile, toast the bread slices for 2 minutes, until lightly golden.

4. To make the dressing, mix the 45 ml (3 tbsp) olive oil with the lime juice and seasoning. Stir the dressing into the salad ingredients.

5. Break or chop the toasted bread into pieces and add to the salad bowl, then add the cooked chicken livers and their pan juices. Quickly toss the salad until well mixed and serve.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved