Roasted Tomatoes With Wilted Chicken Liver Salad

1. 1

   Preheat the oven to 200d C or 400dF.

2. 2

   Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.

3. 3

   Remove the crusts from the toast and cut the toast into neat cubes.

4. 4

   Reserve until later.

5. 5

   Drain the chicken livers.

6. 6

   Cut each liver into 2 to 3 pieces.

7. 7

   Place on a plate and cover with cling film and refrigerate until required.

8. 8

   Wash& drain the salad leaves.

9. 9

   Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.

10. 10

    Season well with salt and freshly ground pepper.

11. 11

    Place in the oven for 25-30 minutes or until well browned on top.

12. 12

    Keep hot.

13. 13

    Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.

14. 14

    While the chicken livers are cooking arrange a little salad on 4 individual plates.

15. 15

    Arrange the tomato halves around the outside of the lettuce.

16. 16

    When the livers are cooked distribute them evenly between the 4 plates of salad.

17. 17

    Quickly add the balsamic vinegar to the pan, place over the heat and swill around.

18. 18

    Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.