Chicken Liver Salad with Zucchini and Feta

For the salad

Trim the membranes and veins from the chicken liver (100 g) and halve each piece. Cut the courgettes (140 g) into 5 mm slices, the onion (100 g) into 4 mm half-rings, and the bell pepper (80 g) into small strips.

Heat the pan with sunflower oil (42 g). Fry the courgettes for 1 minute per side, season with himalayan salt (1 g) to taste, and set them aside while still firm. In the same pan, fry the onion for about 5 minutes until golden, then season lightly. Fry the liver for 30 seconds per side and season lightly.

Cover the pan, remove it from the heat, and leave the liver for 5 minutes, gently shaking the pan twice. Measure the center of the thickest piece with a food thermometer; it must reach at least 74°C. If it is cooler, return the pan to low heat and keep it there until the safe temperature is reached.

Cut the feta (70 g) into large cubes. Assemble the salad on lettuce leaves (50 g) with the sautéed courgettes, onion, bell pepper, chicken liver, and feta.

For the dressing

Blend the pitted olives (30 g), olive brine (30 g), and olive oil (18 g) for about 5 minutes until paste-like. Add himalayan salt (1 g) to taste and spoon the dressing over the salad.