Warm Chicken Liver, Butternut Squash & Bacon Salad

8 Ingredients

Number of servings

4

4tablespoons olive oil
750grams butternut squash, deseeded and cut into small chunks (peeled if liked)
380grams chicken livers, thawed if frozen and drained
175grams streaky bacon, cut into strips
100grams walnuts
160grams watercress
1 pinch pepper
1tablespoons balsamic vinegar (to serve)

Method

Step 1 of 4

Heat 3 tablespoons of the oil in a large, heavy-based frying pan or wok and cook the butternut squash, stirring occasionally, over a moderately high heat for 15-20 minutes until softened and cooked through.

Step 2 of 4

Meanwhile, in a separate heavy-based frying pan heat the remaining oil and cook the chicken livers and bacon, stirring almost continually to prevent sticking, over a high heat for 10 minutes or until golden and cooked through. Add the walnuts and cook for a further minute to warm through.

Step 3 of 4

Toss together the chicken livers, bacon, walnuts and butternut squash in a large bowl, season with pepper and set aside to cool for 3-4 minutes.

Step 4 of 4

Just before serving toss the watercress into the bowl. Arrange the salad on 4 warmed serving plates and drizzle with balsamic vinegar.