- 200 g pumpkinseeds
- 2 T balsamic vinegar
- 4 shallots, peeled
- 60 g butter
- 1 cup white balsamic vinegar
- 2 x 250 g tub free-range chicken livers
- freshly ground black pepper, for seasoning
- 4 fresh Witloof chicory bulbs, rinsed and separated into leaves
- 1 x 150 g tub bocconcini
Preheat the oven to 200°C.
Scatter the pumpkinseeds onto a greased baking tray or silicone mat and toss in the balsamic vinegar, until evenly coated.
Bake for 5 to 10 minutes, or until toasted and sticky. Remove and leave to cool.
Slice the shallots into medium sized rounds. Fry in 30 g butter and the white balsamic vinegar, until slightly golden and caramelised.
Heat the remaining butter in a pan over a medium to high heat.
Pan-fry the chicken livers, with a crack of black pepper, for 5 to 8 minutes, or until just cooked through.
Pile the chicory leaves into a stack. Top with the fresh bocconcini, caramelised shallots and warm chicken livers.
Drizzle over the remaining white balsamic and shallot-reduced vinegar.
Serve scattered with the crunchy balsamic-toasted pumpkin seeds.
Per serving: 2393.1 kJ, 29.7 g protein, 38.7 g fat, 27.7 g carbs