ROOIBOK LIVER

ROOIBOK LIVER
rooibok liver
olive oil
sea salt
black pepper

Cut liver into large pieces and place in a high heat pan (not to smoking point) with a small amount of olive oil.
Griddle for 30 seconds per side and remove from the heat.
Allow to rest for 2 minutes then add a crack of sea salt and black pepper.
Plate up and drizzle a tablespoon more of olive oil.
Serve with a seasonal salad.

SOURCE/PHOTO: Philip Reineke