Nutritional facts / serving

  • Kcal 400.35
  • Pro 32.78
  • Carbs 22.135
  • Fat 19.13

How to make this recipe

Ingredients

Serves 2

2 pieces of calves or lambs liver

8 baby shallots

1 tsp. thyme leaves

2 tbsp. balsamic vinegar

1 lime, zest, and segments

2 large potatoes, peeled, diced and cooked

1 tsp. wholegrain mustard

1 handful baby spinach leaves

1 handful kale leaves

Liver is excellent for triathletes as it improves endurance

Liver is also an excellent source of protein and helps to improve muscle health. It contains a variety of vitamins and minerals to aid health. It is rich in iron and supports the development of red blood cells and provides energy that enables athletes to train for long periods of time.

Further energy is provided through the potato salad which is high in carbohydrate and boosts glycogen stores in the body.

Benefits: Improve endurance

Directions

In a bowl gently fold together the potatoes and mustard. In a small pan wilt the kale and spinach with a pinch of salt and pepper and a small knob of butter. Add the spinach and kale to the potato mix and set aside.

Slice the shallots in half and remove the skins. Place them into a small baking tray along with the balsamic vinegar and roast in a preheated oven at 180oc for 7-8 minutes or until soft. Once cooked remove and set aside.

Now heat a sauté pan over a high heat along with 1 tbsp. rapeseed oil. Season the liver with salt and pepper and the thyme leaves and cook for 1-2 minutes on each side.

Serve with the onions and potato salad and grate over the lime zest at the last moment.