Here is one of the healthiest salads you can make (providing you are not a vegetarian!):

Luxury iron-enriched protein packed  lamb’s liver salad with soft minted onions and chillies.

The lamb is from our local friend Robert and is simply delicious, having been gently reared by grazing on only the finest Wiltshire grass.

I gently fried, until soft and golden, some sliced onions in a little olive and then stirred in some mint jelly, chilli flakes, salt and black pepper. I then added some fresh mint at the end.

I quickly fried the slices of lamb’s liver in a little oil with some more chilli flakes, cracked black pepper, sea salt, and finally adding some chopped rosemary. It was drained and allowed to rest.

(A good hint  for cleaning sliced liver and kidneys is to soak them in milk over night in the fridge after first washing and drying the slices on a paper towel).

The salad was tossed cos lettuce, tomatoes, very thinly sliced fresh fennel, sweet red peppers, cucumber, fresh chilli pieces, celery, fresh basil, mint, lime juice and a little olive oil. Salt and crushed mixed peppers were added to taste. Totally divine!

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