Preparation time 10 minutes, cooking time 15 minutes.

1) Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain. Cut pasta strips lengthways  into 2cm ribbons.

2) Meanwhile, make lemon mustard dressing.

3) Halve each chicken liver, cook, in batches in large heated oiled frying pan about 2 minutes or until browned and cooked as desired.

4) Place pasta and liver in large bowl with dressing and remaining ingredients, toss gently to combine.

Lemon mustard dressing: combine ingredients in screw-top jar, shake well.

Serves 4, per serving 30.4 g fat, 2482kj