Roasted Tomatoes With Wilted Chicken Liver Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 slices whole wheat bread or 2 slices white bread
• 2 garlic cloves
• 225 g chicken livers
• mixed salad green, of your choice (i like mesclun)
• 8 medium tomatoes (i like roma)
• salt & freshly ground black pepper
• 2 -3 tablespoons balsamic vinegar

Recipe

• 1 preheat the oven to 200d c or 400df.
• 2 toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
• 3 remove the crusts from the toast and cut the toast into neat cubes.
• 4 reserve until later.
• 5 drain the chicken livers.
• 6 cut each liver into 2 to 3 pieces.
• 7 place on a plate and cover with cling film and refrigerate until required.
• 8 wash& drain the salad leaves.
• 9 cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
• 10 season well with salt and freshly ground pepper.
• 11 place in the oven for 25-30 minutes or until well browned on top.
• 12 keep hot.
• 13 dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
• 14 while the chicken livers are cooking arrange a little salad on 4 individual plates.
• 15 arrange the tomato halves around the outside of the lettuce.
• 16 when the livers are cooked distribute them evenly between the 4 plates of salad.
• 17 quickly add the balsamic vinegar to the pan, place over the heat and swill around.
• 18 pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
• 19 serve immediately.