After visiting family in Cyprus last year, we brought back some of the island’s little gems to cook at home.

Loukaniko is a Greek sausage flavoured with orange peel, fennel seeds and various other dried herbs. It is also sometimes smoked over a fire.

In Cyprus, Loukaniko is traditionally served as a Meze (similar to Tapas), but I always thought that it’s dominant flavour would work well in a warm salad.

Serves 4

You will need:

6 x Loukaniko sausages, available from most Greek or Cypriot delicatessen’s or markets
1 x red onion, sliced
4 handfuls of spinach
1 tbsp of garlic puree

for garnish:

4 tbsp of houmous
1/2 block of feta

As well as retaining some genuine Greek/Cypriot flavours, this salad is fantastic in the summer as well as the winter. Kids like it too because its not too heavy and looks nice and colourful.

Preheat a pan to a medium heat with a glut of olive oil. Slice the Loukaniko into chunks, chopping sideways and cook for around 7 minutes sealing the sausages at the end of each piece. Add your onions, garlic puree and spinach and cook for another 4 minutes or until the spinach has wilted completely or looks a bit like green string.

Serve with fresh crusty bread and garnish with the feta and houmous on the side.

By Daniel Summers.