Instructions: Place the sweet potato into a pan of boiling salted water and blanch for 5-6 minutes. Drain and then cut into thick slices and leave to one side.

Heat up a meduim sized frying pan and add a little of the walnut oil, walnut pieces and the roughly chopped brazil nuts. Cook for about 3 minutes and then remove before they scorch and burn.

With the same pan on the heat add a little oil and then the sweet potato slices with a tsp of curry powder. Cook for 4-5 minutes until the potatoes become crisp, season and remove to one side.

Meanwhile heat up another frying pan with the remaining oil and add the chicken livers. Cook for a couple of minutes and then add the garlic and thinly sliced shitake mushrooms. Continue to cook for a couple more minutes and then de-glaze with the balsamic vinegar.

Arrange the salad leaves on the plate and then spoon around the saut ed sweet potato. Finely place the chicken liver and shitake mushrooms around with the toasted nuts.

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