BABY SPINACH & CHICKEN LIVER SALAD

I was just flicking through my dinner party menu book & came across this fantastic salad/starter, so delicious.

500g chicken livers
3 tbsp olive oil
6 rashers streaky bacon, cut into large bits
2 garlic cloves, finely sliced
1/2 tsp each of ground cumin, ground coriander & ground cinnamon
6 tbsp sherry vinegar
1 small knob fresh ginger, grated
200g baby spinach, washed & dried

1. Trim the livers of any green & sinew, slice into bite-sized pieces & set aside. Heat the oil in a large frying pan. Add the bacon & sizzle for 5 mins, until starting to crisp, then add the garlic. Cook for 2 mins, until just coloured, stirring all the time. Add spices while still stirring & fry for another minute.

2. Reduce the heat a little, add the chicken livers, season, then cook for 3-4 mins, tossing the pan frequently. You want the livers to be crusty on the outside, but still pink in the middle.

3. Using a slotted spoon, take the livers out of the pan & set aside. Add the vinegar & ginger to the pan, then bring to a boil. Return the livers to the pan & stir until hot.

4. Divide the spinach between the plates* & spoon the liver mixture over the spinach. Drizzle with the hot dressing.

* Serves 4 as a main meal salad or 6-8 as a starter (depending on appetite)!