Chicken Entrees

Pan-seared chicken livers on lentil and rocket salad

Name: Pan-seared chicken livers on lentil and rocket salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 3 large eschalots, peeled, thinly sliced; 2 cups wild rocket leaves; 400g can lentils, rinsed, drained; 1 red capsicum, finely chopped; 1 tablespoon red wine vinegar; 1 1/2 tablespoons olive oil; 500g chicken livers, trimmed of sinew, halved

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25m

05m

Pan-seared chicken livers on lentil and rocket salad

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Ingredients (7)

3 large eschalots, peeled, thinly sliced
2 cups wild rocket leaves
400g can lentils, rinsed, drained
1 red capsicum, finely chopped
1 tablespoon red wine vinegar
1 1/2 tablespoons olive oil
500g chicken livers, trimmed of sinew, halved

Method

1.

Toss eschalots, rocket, lentils, capsicum and vinegar with 1 tablespoon oil. Season to taste.
2.

Heat the remaining oil in a non-stick frypan over high heat. Season the livers with salt and pepper. When the pan is very hot, cook livers in batches for 1 minute on each side for pink, or until cooked to your liking.
3.

Divide the salad among plates and top with livers, then serve immediately.