This is a light lunch dish
250g of chicken livers, washed and cut in half
3 spring onions (scallions), diced
Large glug of extra virgin olive oil
1 large red onion
Juice of one lemon
A knob of butter
A quarter of a cucumber
Pour the olive oil into a frying pan with a knob of butter. Add the spring onions plus half the red onion and fry on a low heat until translucent. Then add the chicken livers and cook to your taste over a low heat for about 10 minutes. Add half the lemon juice.
Serve on a plate with the rest of the red onion slices and tomato and cucumber cut into chunks.