Ingredients
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2
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2
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225
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-
8
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2 - 3
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-
-
-
-
-
-
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Directions
Roasted Tomatoes With Wilted Chicken Liver Salad, This is a favourite starter of mine It comes from Rosemary Conley’s Low Fat cookbook , This is a favourite starter of mine It comes from Rosemary Conley’s Low Fat cookbook
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Steps
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1
Done
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Preheat the Oven to 200d C or 400d F. |
|
2
Done
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Toast the Bread, Cut the Garlic Cloves in Half and Rub Over Both Sides of Each Piece. |
|
3
Done
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Remove the Crusts from the Toast and Cut the Toast Into Neat Cubes. |
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4
Done
|
Reserve Until Later. |
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5
Done
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Drain the Chicken Livers. |
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6
Done
|
Cut Each Liver Into 2 to 3 Pieces. |
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7
Done
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Place on a Plate and Cover With Cling Film and Refrigerate Until Required. |
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8
Done
|
Wash& Drain the Salad Leaves. |
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9
Done
|
Cut the Tomatoes in Half Lengthwise; Place Cut Side Up in a Non Stock Roasting Pan. |
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10
Done
|
Season Well With Salt and Freshly Ground Pepper. |
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11
Done
|
Place in the Oven For 25-30 Minutes or Until Well Browned on Top. |
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12
Done
|
Keep Hot. |
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13
Done
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Dry Fry the Chicken Livers in Non Stock Pan Until Brown on the Outside& Pink in the Middle. |
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14
Done
|
While the Chicken Livers Are Cooking Arrange a Little Salad on 4 Individual Plates. |
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15
Done
|
Arrange the Tomato Halves Around the Outside of the Lettuce. |
