Chicken liver, orange, pea shoot & watercress salad

I used to hate chicken livers when I was growing up but over the years my palate has changed and now I love their soft texture. It is important to make sure you brown livers quickly but don’t overcook them, otherwise they can go a bit dry. A touch of acidity helps to sharpen the flavour - I’ve used fresh orange segments to make this a great little salad for a starter or light lunch.