Ingredients

Method

• 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

Method

Ingredients

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