Roast winter root vegetable salad with chicken livers

By admin
17 April 2013

The perfect combination to combat the cold weather

Serves 4

Preparation time: 15 min

Cooking time: 30 min


2 beetroot, peeled and cut into wedges

10 baby carrots

1 red onion, cut into wedges

2 parsnips, peeled and chopped

8 red potatoes, sliced

8 radishes, sliced

45 ml (3 T) oil

salt and pepper

45 ml (3 T) balsamic vinegar

toasted nuts and crumbled feta to garnish


125 ml (½ c) peri-peri sauce (recipe below)

500 g chicken livers, cleaned

1 onion, finely chopped

60 ml (¼ c) sweet chilli sauce

30 ml (2 T) apple cider vinegar

salt and pepper

1 Preheat the oven to 180 °C.

2 Put all the vegetables in a bowl, drizzle with the oil and toss together to coat. Season with salt and pepper.

3 Put the vegetables on a baking sheet and roast for 30 minutes, turning every 10 minutes. Transfer to a serving bowl and drizzle with the balsamic vinegar. Sprinkle the nuts and feta on top.

4 Peri-peri livers: Put 30 ml (2 T) of the peri-peri sauce in a pan over medium heat. Add the cleaned chicken livers and cook until browned on the outside. Add the onions and cook until translucent.

5 Stir in the rest of the peri-peri sauce, the chilli sauce and the vinegar. Simmer for 5 minutes and season with salt and pepper. Serve with the roast vegetable salad.

TO MAKE YOU OWN PERI-PERI SAUCE put 2 ml (½ t) paprika, 4 red chillies, 3 garlic cloves, 2 (½ t) chilli powder, 60 ml (¼ c) lemon juice and 30 ml (2 T) cider vinegar in a food processor and blitz until smooth.

- Hope Malau

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