SEARED CHICKEN LIVER PATE WITH A DRIZZLE OF POMEGRANATE

Ingredients

• 2 x 125 g tubs chicken liver pâté

• 100 g shelled pistachios

• 70 g baby cos lettuce, for serving

• 12 strawberries, chopped

• Italian bread sticks

• Verlaque five-spice Persian pomegranate concentrate

Cooking Instructions

1. Place the chicken-liver pâté in the freezer for 15 minutes. Un-mould and slice into thick pieces. Sprinkle each side with pistachio nuts.

2. Heat a nonstick pan until hot then quickly sear each piece. Keep warm in the oven until all the pieces have been seared.

3. Place on a few baby cos lettuce leaves, scatter over the strawberries and drizzle with the warmed pomegranate concentrate.

4. Serve with extra-long breadsticks.

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