Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Chicken liver & chorizo salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g cooking chorizocut into chunks
- 25g butter
- 350g good chicken liverscleaned and trimmed
- 110g bag baby salad leaves
- bunch parsleyroughly chopped
- large handful walnuthalves
For the dressing
- 1 tbsp walnut oil
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal426
- fat35g
- saturates12g
- carbs13g
- sugars9g
- fibre7g
- protein16g
- salt2.24g
Method
step 1
Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
step 2
Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away
