Pan-seared chicken livers on lentil & rocket salad

Ingredients (serves 4):

• 3 large spring onions, peeled, thinly sliced
• 2 cups rocket leaves
• 400g can lentils, rinsed, drained
• 1 red capsicum, finely chopped
• 1 tablespoon red wine vinegar
• 1½ tablespoons olive oil
• 500g chicken livers, trimmed of sinew, halved

Method:

1. Toss spring onions, rocket, lentils, capsicum and vinegar with 1 tablespoon oil. Season to taste.
2. Heat the remaining oil in a non-stick frypan over high heat. Season the livers with salt and pepper. When the pan is very hot, cook livers in batches for 1 minute on each side for pink, or until cooked to your liking.
3. Divide the salad among plates and top with livers, then serve immediately.