1. Marinate 400 g chicken livers as in main recipe. Trim 500g green beans; cut into short lengths. Cook in vegetable stock (broth) to cover, about 10 minutes. Drain and let cool. Dice 1 medium red onion. Drain 8 oil-packed sun-dried tomato halves and chop finely.
2. Mix beans, onions, tomatoes and 1 tablespoon chopped fresh oregano in a serving bowl. Whisk 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper and pour over salad. Heat 3 tablespoons olive oil in a nonstick pan. Cook chicken livers 2 to 3 minutes. Add to salad.