Spiced Chicken Liver Salad with Fresh Mint and Pine Kernels

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Warm salads are perfect for a quick-to-prepare, light meal. This dish has a somewhat Middle Eastern character to it. The combination of textures with the warm, spicy chicken livers and the crisp salad leaves is truly delicious.


  • 3 tablespoons grapeseed or groundnut oil
  • 3 tablespoons walnut or hazelnut oil
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Put the oils into a mixing bowl and stir in the ground paprika and cinnamon, the cumin seeds, the caster sugar and the chilli powder. Then add the chicken livers and stir them around with a wooden spoon to coat them thoroughly with the oil and spice mixture.

Separate the frisée leaves. Wash them under cold running water and dry them fairly thoroughly using a salad spinner or by gently p