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Lunch | Meat

Greek salad & chicken liver pate

This lunch is off the chart with goodness for your DNA, immune system, heart, brain, blood, arteries and bones and will give you several days’ supply of some vital nutrients

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Greek salad & chicken liver pate recipe
Serves:
1
Preparation:
10 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Soya
Check Your Own Recipe

What are the health benefits of Greek salad & chicken liver pate?

This lunch is off the chart with goodness for your DNA, immune system, heart, brain, blood, arteries and bones and will give you several days’ supply of some vital nutrients. You’ll need to think ahead with this great lunch and make the pâté a day ahead to allow it to set. This pâté freezes well so you could make a larger amount and freeze the rest. See link to full recipe below

 

Find out more

 

Ingredients

Method

Ingredients

12g cold salted butter nutritional information
12g cold salted butter
25g salted butter - softened nutritional information
25g salted butter - softened
65g chicken livers nutritional information
65g chicken livers
40g cucumber nutritional information
40g cucumber
60g feta cheese nutritional information
60g feta cheese
45g green pepper nutritional information
45g green pepper
Tbsp olive oil nutritional information
Tbsp olive oil
4 olives halved nutritional information
4 olives halved
½ tsp dried oregano nutritional information
½ tsp dried oregano
Tbsp fresh chopped parsley nutritional information
Tbsp fresh chopped parsley
40g red onion sliced nutritional information
40g red onion sliced
25g red onion chopped nutritional information
25g red onion chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
1 rasher streaky bacon nutritional information
1 rasher streaky bacon
1 large tomato nutritional information
1 large tomato
Slice of wholemeal bread nutritional information
Slice of wholemeal bread
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the chicken liver pâté, heat the softened butter in a large frying pan, add the chopped onion and cook gently for a minute or so without allowing it to colour.
2) Season with salt and pepper to taste.
3) Add the bacon and saute for a few minutes.
4) Add the chicken livers and cook through.
5) To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine).
6) Remove from the pan and transfer to a food processor. Allow it to cool slightly then blend until smooth.
7) Add the cold butter and a little more salt to taste and blend again.
8) Spoon the pâté into a little pot and cover the top with warm melted butter.
9) Allow to set in the refrigerator for a few hours.
10) For the Greek salad, slice the cucumber, cut the tomatoes into wedges, seed and slice the green pepper and add the sliced onion.
11) Pile the vegetables into a bowl and sprinkle in the olives and top with the feta.
12) Sprinkle with the oregano and parsley and drizzle the oil over.
13) Toast the bread and serve with the pate and the Greek salad.

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