Liver is not for everyone, and that is understandable. But like it or not, it is unreasonable to deny its health-boosting abilities, such as its iron content (hence it is regularly “prescribed” to anaemics).This salad makes liver more pleasant to eat and not like a health chore.
You can use sheep, cow, or even chicken liver; I used sheep’s liver here.
It is lightly coated in a spiced flour mixture then fried until cooked. Once cooled, it is added to a refreshing and fairly standard salad. You can change the vegetable content to suit your taste.
For the liver:
1 sheep’s liver (about 400g), sliced
2/3 cup flour
1 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp pepper
For the salad:
1 head lettuce
3 spring onions
1 green capsicum
1/4 cup pomegranate seeds (optional)
For the dressing:
2 Tbsp fresh lemon juice
4 Tbsp olive oil
3/4 tsp salt
1/4 tsp cumin
To make the liver:
In a plastic disposable bag, place the flour, chili, paprika, salt, and pepper.
Toss the sliced liver in the flour mixture to coat.
Shake in a colander to release all the excess flour.
Fry the liver in hot oil until a golden brown and cooked through.
Let drain from excess oil on paper towels and set aside to cool.
Make the salad:
Roughly chop the lettuce, slice the tomato, spring onions, and green pepper.
To with the cooled fried liver and the pomegranate seeds.
Whisk the dressing ingredients together and drizzle over the salad just before serving.