Warm salad of stir-fried chicken livers and bacon

To make the dressing, whisk together the oil, soy sauce, rice vinegar and honey until evenly combined. Season with freshly ground black pepper. To prepare the salad, dry fry the bacon in a non-stick pan 3 minutes or until lightly browned. Lift from the pan and keep warm. Add the chicken livers to the bacon fat in the pan and fry, stirring occasionally, for 4-5 minutes or until well browned. Return the bacon to the pan, pour over the dressing and bubble for 1 minute, stirring occasionally. Mix the salad leaves and cherry tomatoes in a serving bowl and spoon over the chicken livers, bacon and the pan juices. Scatter over the pine nuts or flaked almonds and serve at once.

Tip: Take care not to overcook the chicken livers or they will be tough and dry. They should be well browned on the outside but still slightly pink in the middle.

Preparation time: 25 mins
Per portion: 1314 kJ / 314 kcal