Advertisement

Ingredients

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.

RECIPE TIPS
USE UP LEFTOVER LIVERS

Weigh any remaining chicken livers, then fry as above with olive oil and rosemary. Transfer to a plate to cool quickly, then whizz with an equal weight of Greek-style yogurt and stir through a few chopped capers. Chill to make a delicious pâté.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.1 rating
Advertisement
Advertisement
Advertisement