Warm chicken liver salad

• fine green beans↗140g g
• chicken livers↗200g g

  trimmed

• olive oil↗½ tbsp tbsp
• chopped fresh or dried rosemary½ tsp tsp
• whole chicory↗1

  or Baby Gem lettuce, separated into leaves

• watercress↗100g g
• balsamic vinegar↗3 tbsp tbsp
• crusty granary bread↗

  to serve

Step-by-step instructions

1. 1

   Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.

2. 2

   Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.