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Herby Croutons

Give salad a kick with Asian inspired salad recipe.

Ingredients

  • 400g pack chicken livers
  • 1 tbsp olive oil
  • 1 small red onion
  • 1 red pepper, deseeded and finely chopped
  • 150g cooked baby new potatoes, halved
  • 15g butter
  • 3 cloves of garlic, chopped
  • 2 tbsp reduced salt soy sauce
  • 1 tbsp sweet chilli sauce
  • 100g bag watercress spinach and rocket salad (or other mixed leaves)
  • 2 slices thick cut white sliced bread
  • 2 tbsp sunflower oil
  • freshly ground black pepper
  • 1/2 tsp dried, mixed herbs

Method

  1. Drain the chicken livers.
  2. Heat the butter in a pan and add onion red pepper and potatoes, fry over a medium to low heat for minutes until softened.
  3. Drain onto absorbent kitchen paper then add the butter to the pan,
    the heat until it melts and just begins to bubble then add the chicken livers and garlic to the pan, cook 6-8 minutes until livers are cooked though.
  4. Add the soy sauce and chilli sauce along with the cooked onion, peppers and potatoes and heat through until bubbling.
  5. Divide the salad between 2 (or 4 if starters) serving plates. Cut the crusts off the bread and dice into small squares, toss in the sunflower oil and lightly pan fry 2-3 minutes, stirring continuously until pale golden, drain onto kitchen paper and then toss into the dried, mixed herbs
  6. Divide equal amounts of the chicken liver mixture between the watercress lined plates and scatter with croutons to serve. Season with freshly ground black pepper.
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4 Serves 4 people
20 Preparation time of 20 mins
25 Cooktime for 25 mins
306
Calories
15%
9g
Sugar
10%
14.5g
Fat
21%
4g
Saturate
20%
1.5g
Salt
25%
of your Guideline Daily Amount (GDA)

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