Warm Chicken Liver, Butternut Squash and Bacon Salad

cook 30 mins
  • 4 tablespoons olive oil
  • 750 g (1 1/2 lb) butternut squash, deseeded and cut into small chunks (peeled if liked)
  • 380 g (12 1/2 oz) chicken livers, thawed if frozen and drained
  • 175 g (6 oz) streaky bacon, cut into strips
  • 100 g (3 1/2 oz) walnuts
  • 160 g (5 1/2 oz) watercress
  • pepper
  • balsamic vinegar, to serve
  • 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.
  • 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.
  • 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.
  • Just before serving toss the watercress into the bowl. Arrange the salad on 4 warmed serving plates and drizzle with balsamic vinegar.
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