Pan-seared chicken livers on lentil & rocket salad

Pan-seared chicken livers on lentil & rocket salad

Ingredients (serves 4):

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



  1. Toss spring onions, 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.
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