Pearl barley salad with squash
This full-of-flavour autumnal salad has a zesty kick and is best eaten straight away
Warm chicken liver salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g fine green beans
- 200g chicken liverstrimmed
- ½ tbsp olive oil
- ½ tsp chopped fresh or dried rosemary
- 1 whole chicoryor Baby Gem lettuce, separated into leaves
- 100g watercress
- 3 tbsp balsamic vinegar
- crusty granary breadto serve
Nutrition: per serving
- kcal83
- fat3g
- saturates1g
- carbs4g
- sugars3g
- fibre1g
- protein10g
- salt0.13glow
Method
step 1
Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.
step 2
Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
