2

Serves : 4

Ingredients

  • 200 g chicken gizzards
  • 200 g salad mix (7.14 oz.)
  • 1 shallot
  • 1 tbsp balsamic vinegar
  • 50 g soft bread
  • 50 g cherry tomatoes
  • 1 tbsp Malaysian Palm oil
  • salt & pepper

Ingredients Vinaigrette

  • 60 g mango puree
  • 30 ml lemon juice
  • 15 ml Malaysian red palm oil
  • a pinch of crushed red pepper flakes

Preparation

  • Preheat your oven at 180°C (350°F).
  • Prepare the croutons by dicing the bread’s slices and bake for 8 to 10 minutes at 200. Set aside.
  • Fry the chicken gizzards. Set aside once cooked.
  • Slice the shallot.
  • Prepare the vinaigrette. In a bowl, combine all the ingredients. Season with salt and pepper.
  • Assemble all the ingredients in a plate, starting with the salad, then the rest of the ingredients. Drizzle with the vinaigrette on top. Enjoy!