Chicken Livers, Beetroot, Fennel & Orange Salad

Ingredients

Protein:

125g x Chicken Livers

Unlimited:

  • ¼ head of fennel3 x radishes
  • Salad Leaves
  • 2 tbsp x Apple Cider Vinegar
  • Salt & Pepper
  • 1 x sprig of mint

Limited:

  • 50g x Cooked Beetroot
  • 50g x Satsuma Segments
  • 1 tbsp x olive oil

Method

  • Slice the fennel & radishes very finely using a knife or mandolin into iced water.
  • Wash your salad leaves & cut the beetroot into nice wedges. (You may want to wear gloves for this.)
  • Warm a pan over a medium to high heat.
  • Lightly oil & season the chicken livers then place in the pan.
  • Cook for two minutes then turn the livers, add the satsuma segments & mint to the pan.
  • Cook for 90 seconds then add the apple cider vinegar to deglaze& coat the livers and satsuma.
  • Dress your salad with the remaining olive oil and season with salt & paper.
  • Build the salad in a bowl layering the different ingredients.
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Ian Weight Loss

Lost 5st 4lbs
in 12 weeks

Best thing since a slice of cake.! After seeing a picture of myself at Christmas 2015, l decided to do something so l took the plunge and phoned Alevere.  Hard bit done, the diet is simple, follow it as advised, and watch the pounds fall off, and they literally did.  The hardest thing is walking through the doors, but remember everyone there is in your shoes. I feel 21 again.

Ian Kitchingman

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