Warm Chicken Liver Salad with Roasted Vegetables

The carrot is cleaned, washed and cut into long, thin pieces. Put oil in a pan, add the chopped carrot and let it simmer for 10 minutes over medium heat.

Peel the onion and cut the noodles, add them to the carrots when they soften slightly. Mix well.

When the carrots and onions are well browned, add the peppers cut into long pieces, mix well and leave on medium heat.

When the peppers are lightly left, turn off the heat for about 5-10 minutes and leave the pan with the vegetables aside.

Wash the livers, cut the right pieces. In another pan pour a little oil, when it heats up slightly add the livers and cook for about 10 minutes, stirring periodically.

After 10 minutes, add the vegetables to the liver, mix and let it simmer together for about 10-15 minutes.

Then salt, pepper and turn off the heat.

The salad is better to serve hot, so that the livers are soft.

Good appetite!