Chicken Liver & Pomegranate Toasts

A Middle Eastern take on the traditional liver and toast. The sweetness of the pomegranate seeds really sings in this dish.

SERVES 4

✱ 400g (14oz) chicken livers, trimmed and halved

✱ 60g (2oz) flour

✱ 1tsp coriander seeds, ground

✱ 1tsp sumac, plus 1tsp for sauce

✱ ½tsp chilli flakes

✱ 50g (1½oz) butter

✱ 2 shallots, finely chopped

✱ 1 garlic clove, crushed

✱ 1tbsp tamarind paste

✱ 200ml (7fl oz) beef stock

✱ 300g (10oz) spinach

✱ 4 slices sourdough bread

✱ 4tbsp pomegranate seeds

✱ 1 small bunch parsley, finely chopped

1 toss livers in flour, ground

coriander, sumac and chilli flakes, and season well with salt and pepper. heat butter, fry liver pieces for 2 mins or so on each side until crispy on the outside but still pink inside. set aside.

2 Fry shallots in the same pan

for 5 mins until softened. add the garlic and fry for another min. stir in the tamarind paste, extra 1tsp sumac and beef stock. Bring to a simmer and cook down for 2 mins. stir in chicken livers and spinach.

3 serve on toasted sourdough,

sprinkled with pomegranate seeds and parsley.

PER SERVING: 374 cals, 14g fat, 7.5g sat fat, 35g carbs