350-400g organic chicken liver
1 tbsp organic virgin coconut oil
5-8 sprigs of fresh thyme
3-4 big handful rinsed fresh kale
1 handful sprouted radish/luzerne/broccoli
4 tbsp pomegranate seeds
4 tbsp pumpkin seeds, roasted on a dry pan
1 fresh natural soft goat cheese
3-5 fresh figs (depending on the size) cut into quarters
Extra virgin olive oil
Juice from lemon
Melt the coconut oil on a pan and then add the raw chicken liver and drizzle the fresh thyme over the chicken liver while frying under low to medium heat, seasoning with salt and pepper. The chicken liver need to be cooked all the way through before serving.
Rinse the kale and dry it week, before cutting it into smaller pieces, drizzle olive oil over and massage it a bit into the kale, it will soften the kale more. Mix the sprouted radish into the kale, add the other ingredients and the warm chicken liver on top of salad.
Seasoning with Extra virgin olive oil, lemon juice, salt and pepper.