Serves 4
1 large carrot, peeled and shredded into matchstick-like pieces
The seeds and juice from 1 pomegranate
250g fresh chicken livers, trimmed and cut into even-sized pieces
Salt and freshly ground black pepper
A little rapeseed oil for frying
For the dressing
The juice from the pomegranate
tbsp cider vinegar
3tbsp rapeseed oil A couple of handfuls of small tasty salad leaves and/or wild herbs like chickweed, rocket, pennywort etc
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Pomegranates are one of those fruits that are often ignored, as most people just don't know what to do with them. In fact, the less you do with them the better. Scooped out and scattered over cured meats or over another exotic fruit, or simply juiced, pomegranate provides a real boost at any time of the day. And used like this in a dressing, it gives a salad a beautiful colour, crunchy texture and an interesting zingy flavour.
Place the pomegranate juice in a pan and simmer until you have about a tablespoon left (unless that's all the juice you have, in which case leave it as it is). Whisk the pomegranate juice, vinegar and rapeseed oil together and season to taste.
Season the chicken livers, heat the rapeseed oil in a frying pan and fry the chicken livers on a high heat for a few minutes, turning them as they are cooking, keeping them nice and pink; then transfer on to a plate.
To serve, toss the salad leaves, carrot, pomegranate seeds and livers with the dressing and season; then arrange on plates and serve immediately.
