Servings: 1 · Prep Time: 10 mins · Cooking Time: 10 mins
Total Time: 20 mins
Dinner | Lunch
A delicious light lamb liver salad served with organic chorizo, a blend of seeds and a healthy homemade tzatziki dressing.
- Lamb liver fillets
- Extra virgin olive oil (1 tbsp)
- Chorizo (60g, sliced)
- Baby leaf salad (1 large handful)
- Lemon (2, wedges)
- Mixed seeds (1 tbsp)
- Seasoning (to taste)
- Homemade Tzatziki (1 tbsp)
Homemade Tzatziki sauce
- Full-fat greek yoghurt (240g)
- Cucumber (1 cup, grated)
- Garlic clove (1, crushed)
- Lemon juice (1 tsp)
- Fresh dill (1 tbsp, chopped)
- Fresh chives (1 tbsp, chopped)
- Salt and pepper (To season)
Begin by making the tzatziki sauce.
Add all of the ingredients to a bowl and mix together until everything is combined. You may wish to do this in a food processor but it is not necessary if mixed well. Refrigerate for at least one hour before serving.
Add your baby leaf salad to a bowl and throw your sliced chorizo into a pan (you won't need any oil as we'll be using the oil from the chorizo). Heat on medium heat for 2-4 minutes until the chorizo starts to crispen. Remove from the pan and add to your salad bowl.
Using the same pan, add the lamb liver, season and stir fry on medium heat for 1-2 minutes. Flip and repeat on the other side. Once browed, remove the liver from the heat and add to your salad bowl. Add the mixed seeds, lemon slices and tzatziki sauce. Season some more if you please.
For a slight sweetness, you may wish to drizzle a small amount of organic honey over your salad, but this is optional.