Chicken liver and chorizo salad

Under R130 • Makes 4 generous servings Preparation time: 10 minutes • Cooking time: 10 minutes • 15ml olive oil • 200g thin chorizo or salami slices • about 350g chicken livers, trimmed and diced • 200g cherry tomatoes • 45ml balsamic vinegar • 125g crispy lettuce, well-rinsed • a handful of carrot or butternut ribbons • 1 ripe avocado, diced • 1 small red onion, sliced • large garlic croutons, to serve

1 Heat the oil and fry the chorizo until crispy. Remove and reserve the aromatic oil. Fry the chicken livers in it over high heat until golden-brown on the outside and just pink inside. Season with salt and pepper; set aside with the chorizo. Heat the tomatoes and vinegar in the same pan.

2 Arrange the lettuce, carrot ribbons, avo, onion, chorizo and chicken livers on a serving platter and sprinkle the tomatoes and vinegar dressing on top. Serve immediately with the croutons and extra vinegar to taste. Tip

Instead of croutons, you can serve the salad in soft rolls – it’s more filling.