This fragrant and colourful salad balances the strong flavour of spiced chicken livers with zesty pomegranate and peppery watercress. You can buy ras el hanout, a Moroccan blend of up to 20 spices, from selected delis and specialist food shops.

Serves
4

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 3.1 (8 votes)
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Ingredients

  • 120 g (3 cups firmly packed) watercress sprigs
  • 4 small red radishes, trimmed, finely sliced
  • ½ pomegranate, seeds removed
  • 2 tsp sesame seeds, toasted
  • 1 egg white
  • 60 g (⅓ cup) rice flour
  • 1 tbsp ras el hanout (see Note)
  • 400 g chicken livers, trimmed of sinew, halved
  • olive oil, to shallow-fry

Pomegranate dressing

  • 60 ml (¼ cup) extra virgin olive oil
  • 1 tbsp pomegranate molasses (see Note)
  • 1 garlic clove, crushed
  • 1 tsp caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make dressing, whisk all ingredients in a small bowl until combined. Set aside. Place watercress, radishes, pomegranate and sesame seeds in a bowl. Refrigerate until needed.

Whisk egg white in a shallow bowl until frothy. Combine rice flour, ras el hanout and 1 tsp salt in a shallow bowl. Pat chicken livers dry with paper towel; ensure they are very dry or they will spit when fried. Fill a frying pan with 1 cm oil and heat over medium–high heat. Dip livers in egg white, then coat in rice flour mixture. Shake off excess flour and fry for 1 minute each side or until browned and cooked to your liking. Drain on paper towel, then season with salt and pepper.

Toss salad and chicken livers with enough dressing to coat well. Serve immediately with remaining dressing on the side.

 

Note
• Ras el hanout, from selected delis and specialist food shops, is a Moroccan spice blend of up to 20 spices designed to showcase a spice merchant’s finest ingredients. Substitute ground cumin. 
• Pomegranate molasses is available from delis and Middle Eastern food shops.

 

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Janyon.