Liver barbecues with salad

Ingredients

• 500 grams turkey liver
• 2 large tomatoes, sliced
• 2 onions medium-sized
• 500 grams brown champicnons
• 1 bunch of sage
• 1 ciabatta
• 1 Lollo Rosso salad
• salt
• pepper
• rapessed oil

Preparation method (receipt)

Cut into small slices ciabatta. Cut the liver and small cubes. Slice the peeled onions, tomatoes and mushrooms thick enough rings (if large - cut into halves or quarters). Wash and dry the sage leaves and lettuce Lollo rosso, out onto a plate. Strung ciabatta, liver, tomatoes, onions and mushrooms on skewers, alternating with each other, grease, salt and pepper and fry on the grill, turning, feeding, laying out on a salad.