Crunchy vegetable and juicy liver salad.
- Cooking time
- 20 minutes
- Nutrition facts are for one serving.
- Drain the blood from the liver and cut into chunks. Season in (A) and boil.
- Cut the celery, cucumber and carrot into 4 cm (1.5 in) lengths.
- Finely chop the spring onion and ginger and mix with (B). Season (1) and (2) and serve on a plate or in a small bowl.