Name: Fried Liver with Chopped Salad and Yoghurt and Cumin Sauce
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ cucumber, peeled; sea salt and black pepper; 1 red pepper, halved and seeded; 1 green pepper, halved and seeded; 200 g home-made or Greek yoghurt, thinned with 2 tablespoons milk; 1 small bunch each of fresh coriander and flat-leaf parsley; Lemon Dressing; 1½ teaspoons cumin seeds, roughly ground; 1 garlic clove, crushed to a paste with salt; 1 recipe Fried Liver with Cumin; 12 cherry tomatoes; ½ small red onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This fresh Turkish salad combines beautifully with calf’s liver. Yoghurt spiced with cumin is one of those great Middle Eastern tastes. If you have time, try making your own yoghurt.

Ingredients

1 recipe Fried Liver with Cumin
sea salt and black pepper

Europe
Asia
Spain
Turkey
Starter
Mediterranean
Spicy

Method

Chop the tomatoes, cucumber, onion, red and green pepper finely and place in a bowl. Add the herbs and lemon dressing. Toss well and check for seasoning.

For the yoghurt and cumin sauce, mix the yoghurt with the garlic and cumin, and season with salt and pepper. When the liver is ready, serve immediately with the yoghurt and cumin sauce. Chopped salad is also delicious on its own with t

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Ingredients

Method

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