Seared Chicken Livers With Lentil and Rocket

Ingredients

• 3 pcs Shallots
• 470 ml Rucola
• 400 g Lentils, pre-cooked or canned
• 1 pcs Red pepper
• 1 tbsp Red wine vinegar
• 2 tbsp Olive oil
• 500 g Chicken liver

Method

1. Thinly slice the shallots and red pepper.
2. Rinse and drain the lentils.
3. Place the shallots, rocket, lentils and red pepper in a bowl.
4. Add half the oil, the vinegar and a pinch of salt and pepper, then toss to coat.
5. Trim the sinew off the livers and cut each one in half. Season with salt and pepper.
6. Heat the remaining oil in a non-stick frying pan over a high heat.
7. When the pan is very hot, cook the livers in batches for 1 minute on each side. They should still be slightly pink.
8. Divide the salad among 4 plates, then top with the livers and serve immediately.