Ingredients
- 3 large eschalots, peeled, thinly sliced
- 2 cups wild rocket leaves
- 400g can lentils, rinsed, drained
- 1 red capsicum, finely chopped
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons olive oil
- 500g chicken livers, trimmed of sinew, halved
Method
- Step 1Toss eschalots, rocket, lentils, capsicum and vinegar with 1 tablespoon oil. Season to taste.
- Step 2Heat the remaining oil in a non-stick frypan over high heat. Season the livers with salt and pepper. When the pan is very hot, cook livers in batches for 1 minute on each side for pink, or until cooked to your liking.
- Step 3Divide the salad among plates and top with livers, then serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1125 kj
Energy
13g
Fat Total
3g
Saturated Fat
3g
Fibre
28g
Protein
452mg
Cholesterol
98.86mg
Sodium
2g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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