Green beans, spring onions and chicken liver with a soy dressing

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South Yorkshire Food

By Men's perk:a slice of pancetta, cooked as in the scallops recipe, or 40g more liver.

Ingredients (for 1 person)

  • 300g green beans (75 cals)
  • 50g chicken liver (that’s about 1 whole liver) (58 cals)
  • ¼ tsp olive oil (10 cals)
  • 4 thin spring onions, thinly sliced (40g) (13 cals)

Dressing:

  • 1 tbsp soy sauce (10 cals)
  • 1 tsp olive oil (40 cals)
  • ¼ tsp wine or cider vinegar (0 cals)
  • a few drops of chilli sauce (optional)

Total: 206 calories

Method

  1.  Steam the green beans until just done then cool under the tap.
  2. Check the liver for any white membranes or greenish spots and cut them out.
  3.  Preheat the grill. Run the liver over with the ¼ tsp olive oil. Spread out the lobes of the liver and grill it for about two minutes on each side until lightly browned. Leave to cool.
  4. Mix the dressing ingredients. Toss the beans and spring onion in the dressing.
  5. Thinly slice the liver (a ceramic knife is the best implement) and mix through the salad.


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