Salad with fried chicken livers

(serves 4 – 6)

  • 15 ml olive oil
  • 15 ml butter
  • 500 g chicken livers
  • 2 cloves of garlic, crushed
  • salt and freshly ground black pepper to taste
  • 200 g baby spinach leaves
  • 3 tomatoes, sliced
  • 3 spring onions
  • 5 hard-boiled eggs, halved
  • 50 ml olive oil
  • 15 ml lemon juice

Heat olive oil and butter in a saucepan. Add chicken livers and garlic. Season with salt and black pepper. Sauté for 5 – 8 minutes. If you like, leave the livers a little pink inside. Put spinach leaves in a salad bowl and arrange chicken livers, tomatoes, spring onions and hard-boiled eggs on top. Pour over olive oil and lemon juice. Serve with roasted pumpkin seeds.