Warm Salad of Chicken Livers, Leeks and Black Pudding

• 12 young leeks
• 250 g (8 oz) chicken livers
• 2<

Trim the leeks, split lengthways, cut off the coarse green tops and discard, and rinse the rest thoroughly. Steam or boil until tender. Clean up the chicken livers and fry them in the sunflower oil until just pink inside, about 5 to 6 minutes. Put to one side. Arrange the salad leaves on plates. Slice the black pudding and fry on both sides for a couple of minutes.

Put the chicken liver