For the liver, heat a griddle pan until hot. Rub the liver with the oil and season with salt and freshly ground black pepper. Chargrill on both sides for about 2-3 minutes, or until just cooked through.
For the carrot salad, using a mandoline, shred the carrots into long strips. Whisk the olive oil, orange zest and juice and chives together in a small bowl, then pour over the carrots and stir.
To serve, place the liver on a bed of the carrot salad on a serving plate.
