Warm Chicken Liver Salad with Hazelnuts

To toast and skin the hazelnuts for this recipe, place on baking tray and bake 180oC for 10 minutes. Cool, then place in a clean tea towel & rub to loosen the skins. This recipe is adapted from Annabel Langbein, Free Range in the City.

Ingredients
Serves 2 as a main
Takes around 30 minutes

• 350g free-range chicken livers
• salt & freshly ground pepper
• 2 tbsp canola oil
• 2 tsp butter
• bag of baby spinach, rocket or watercress
• 2 oranges, peeled & segmented
• 2 tbsp hazelnuts, toasted, skinned & coarsely chopped
• 1 tbsp lemon juice
• a drizzle of pomegranate molasses (optional)

Method

1. Trim chicken livers, cutting any large pieces in half. Season with salt & pepper.
2. Heat butter in a large, heavy based fry pan and when it turns nut brown add the livers. Cook over high heat, turning once, until browned but still lightly pink in the middle. About 2 minutes on one side and 1 minute the other. Lift out of pan & set aside.
3. Arrange spinach on a serving platter with oranges & hazelnuts. Add warm livers & gently toss. Drizzle with lemon juice & pomegranate molasses, if using, & season to taste. Serve immediately & enjoy!