Clean and trim the chicken liver. Remove any fatty bits, sinew or veins. Then soak the livers in fresh water for 10 minutes.

In a small cup pour 3 tablespoons of olive oil and add the white wine vinegar, garlic paste, chopped red onion and the chopped chives. Season with pepper and salt.

Give this marinade a good stir and then place it aside for later. Fill a medium saucepan with cold water and add a pinch of salt. Place the pan over medium-high heat and once the water starts to boil, add the frozen green peas.

Stir and cook the green peas for 3 to 4 minutes until thawed and warmed through. Then immediately pour the peas and the water through a fine sieve and refresh them quickly under cold running tap water to stop the cooking process and to keep that green color. Rinse the green lettuce and drain it well.

In a medium non-stick pan pour the rest of the olive oil and season with a little pepper and salt. Place the pan over hight medium-heat. Once the oil is hot, add the soaked and drained chicken livers.

Bake the livers for a couple of minutes until crisp and browned on one side. Then flip the livers over and bake them on their uncooked side until crisp and browned. Bake the livers the way you like them. I like them best when they are still a little pink on the inside. Do whatever you like best!

Then remove the liver from the pan and slice it up. Peel the precooked beetroot if that hasn’t been done yet. Then dice the beetroot up into bite-size pieces. Add the beetroot, the drained lettuce and the chives dressing to a large bowl and stir well. Season with extra pepper or salt if necessary. Then transfer the salad and beetroot to a bowl or deep plate. Top with the sliced liver and the blanched green peas. Serve.