Name: Mustard chicken livers with tomato and onion salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 5.00 ml lemon juice; 5.00 ml english mustard; 1.00 garlic cloves, chopped; 5.00 ml salt and freshly ground black pepper to taste; 10.00 ml fresh chillies 573; 0.50 onion peeled and finely chopped; 15.00 ml vinegar white wine; 2.00 ml sugar; 4.00 ml salt and freshly ground black pepper to taste; 4.00 tortillas to serve; 30.00 g salad greens; 30.00 g mixed bean sprouts

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Ingredients (12)

Chicken Livers: chicken livers

5.00 ml	lemon juice
5.00 ml	english mustard
1.00	garlic — cloves, chopped
5.00 ml	salt and freshly ground black pepper — to taste
10.00 ml	fresh chillies — 573

Tomato And Onion Salsa: tomatoes, seeded and diced

0.50	onion — peeled and finely chopped
15.00 ml	vinegar — white wine
2.00 ml	sugar
4.00 ml	salt and freshly ground black pepper — to taste
4.00	tortillas — to serve
30.00 g	salad greens
30.00 g	mixed bean sprouts

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Method:

Chicken Livers Trim the chicken livers and place them in a mixing bowl. Add the lemon juice, mustard and garlic, season with salt and pepper and mix gently. Heat the oil in a large frying pan and fry the livers until cooked but not dry and still slightly pink inside.

Salsa Mix the salsa ingredients in a small bowl.

To Serve Place the tortillas on a clean surface and arrange the salad greens on top. Divide the livers and salsa evenly among the tortillas. Sprinkle the bean sprouts on top and fold or roll up the tortillas.