Preheat the oven to 200°C (400°F/Gas 6). Line a large baking tray with baking (parchment) paper. Cut each bread slice into four small triangles. Place on the tray and spray with olive oil. Bake for 10-15 minutes, until the bread is crisp and golden. Set aside to cool.
Meanwhile, finely grate the zest of the oranges and set aside. Remove all skin and pith form the oranges. Using a small sharp knife, remove the segments from the oranges, working over a bowl to catch the juice. Put the segments on a plate and set the juice aside.
Heat 1 teaspoon of the olive oil in a non-stick frying pan over medium heat. add one-quarter of the livers and cook for 1-2 minutes on each side, until they are browned and almost cooked through. Transfer the livers to a plate, cover and keep warm. Repeat with the remaining livers, cooking one-quarter at a time.
Return all the livers to the pan along with the orange zest and parsley. Toss for 1-2 minutes, until combined and heated through. Season with freshly ground black pepper, then remove from the heat.
Arrange the salad leaves and orange segments on four serving plates. Top with the chicken livers and place the toast triangles alongside. Whisk the remaining oil with the reserved orange juice. Drizzle over the salads just before serving.
Per serving: 523 calories, 35 g protein, 17 g fat (3 g saturated fat), 56 g carbohyrdate (12 g sugars), 10 g fibre, 695 mg sodium