Roasted Tomatoes With Wilted Chicken Liver Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    slices whole wheat bread or 2 slices white bread
  • 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
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DIRECTIONS

  • Preheat the oven to 200d C or 400dF.
  • Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
  • Remove the crusts from the toast and cut the toast into neat cubes.
  • Reserve until later.
  • Drain the chicken livers.
  • Cut each liver into 2 to 3 pieces.
  • Place on a plate and cover with cling film and refrigerate until required.
  • Wash& drain the salad leaves.
  • Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
  • Season well with salt and freshly ground pepper.
  • Place in the oven for 25-30 minutes or until well browned on top.
  • Keep hot.
  • Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
  • While the chicken livers are cooking arrange a little salad on 4 individual plates.
  • Arrange the tomato halves around the outside of the lettuce.
  • When the livers are cooked distribute them evenly between the 4 plates of salad.
  • Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
  • Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
  • Serve immediately.
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