Greek salad & chicken liver pate

1) For the chicken liver pâté, heat the softened butter in a large frying pan, add the chopped onion and cook gently for a minute or so without allowing it to colour.
2) Season with salt and pepper to taste.
3) Add the bacon and saute for a few minutes.
4) Add the chicken livers and cook through.
5) To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody (a little tinge of pink is fine).
6) Remove from the pan and transfer to a food processor. Allow it to cool slightly then blend until smooth.
7) Add the cold butter and a little more salt to taste and blend again.
8) Spoon the pâté into a little pot and cover the top with warm melted butter.
9) Allow to set in the refrigerator for a few hours.
10) For the Greek salad, slice the cucumber, cut the tomatoes into wedges, seed and slice the green pepper and add the sliced onion.
11) Pile the vegetables into a bowl and sprinkle in the olives and top with the feta.
12) Sprinkle with the oregano and parsley and drizzle the oil over.
13) Toast the bread and serve with the pate and the Greek salad.