Ingredients:

  • 6 spring onions, trimmed and chopped
  • 2 tomatoes, quartered
  • 2 ins (5 cm) cucumber, finely chopped
  • 2 rashers back bacon
  • 4 oz (100 g) chicken liver
  • Freshly ground black pepper
  • ½ slice (1/2 oz/12.5 g) bread

For the dressing

  • 1 teaspoon French mustard
  • 3 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon wine vinegar
  • Salt and black pepper

Preparation:

  1. Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
  2. Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan.
  3. Toast the bread and cut into tiny squares. Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well.
  4. Pour the dressing over the salad vegetables and toss well.
  5. Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.