Seared Chicken Livers With Lentil and Rocket




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3 pcs shallots

40 g rucola

400 g lentils, pre-cooked or canned

1 pcs red pepper

1 tbsp red wine vinegar

2 tbsp olive oil

500 g chicken liver

Active time 5 min

Ready in 25 min


  1. Thinly slice the shallots and red pepper.
  2. Rinse and drain the lentils.
  3. Place the shallots, rocket, lentils and red pepper in a bowl.
  4. Add half the oil, the vinegar and a pinch of salt and pepper, then toss to coat.
  5. Trim the sinew off the livers and cut each one in half. Season with salt and pepper.
  6. Heat the remaining oil in a non-stick frying pan over a high heat.
  7. When the pan is very hot, cook the livers in batches for 1 minute on each side. They should still be slightly pink.
  8. Divide the salad among 4 plates, then top with the livers and serve immediately.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 363.68

Protein 34.75 g

Carbohydrate 27.31 g

Of which sugars 3.82 g

Fat 12.31 g

Of which saturates 3.11 g

Fibre 8.68 g

Sodium 331.48 mg

Good Points

High in Vitamin C

High in Potassium

Source of Copper

High in Vitamin B6

High in Manganese

High in Folate

High in Copper

Source of Magnesium

High in Pantothenic acid

High in Phosphorus

High in Iron

High in Riboflavin

Source of Vitamin E

High in Zinc

High in Vitamin B12

High in Phosporus

High in Niacin

High in Selenium

High in Thiamin