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Liver and Green Bean Salad


375 g Chicken; calves'' or lamb''s liver (120z)
1 Lemon; juice of
1 tb Chopped fresh sage
250 g Green beans; cooked (8oz)
250 g Mixed salad leaves; (8oz)
Salt and pepper

To Serve

Salad leaves and crusty bread

Trim the liver(s) and then wash and dry thoroughly.

Slice thinly and baste with lemon juice and sage and season with salt and pepper.

Grill the liver for 2-3 minutes on each side until cooked.

When the liver is cool enough to handle, toss with the beans.

Serve on a bed of salad leaves and accompany with crusty bread.

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