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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.
