Warm Chicken Liver Salad

1. 1 Chicken liverpack 500 g ≈ $2.50 150 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 60 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Soy sauce 10 ml
6. 6 Honey 5 g
7. 7 Sunflower oil 10 ml
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: wash the chicken¹ liver, pat dry with paper towels; peel the onion⁴ and cut it into rings 0.5 cm thick; heat a skillet over high heat, using a pan about 20 cm in diameter.

2. Frying the liver: fry the liver on high heat for about 4 minutes, until a golden crust forms on the outside and it is tender inside.

3. Add the onion⁴: add the onion to the skillet and fry for another 2 minutes, until the onion becomes translucent.

4. Sauce: pour in the soy sauce with honey, stir and remove from the heat.

5. Assembling: lay the salad and tomatoes³ on a plate, top with the liver and the juices from the sauce.

6. Serving: serve the dish warm with slices of bread.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.