• 2 Cups mixed salad leaves
• 3 Eskort Smoked Russians (fried)
• Baby potatoes 500g  (cut in half)
• 1/4 Cup green olive (cut in half)
• 1/4 Cup red onion (thinly sliced)
• 2 Soft boiled eggs
• Salt and pepper

Dressing

• 2 Tblsp Parsley (finely chopped)
• ½ Red onion (finely chopped)
• 2 Tblspn Red wine vinegar
• 1 Tblspn Honey
• 2 Tblsp lemon juice
• 1/2 Tspn Chilli flakes
• Salt and pepper

Preheat oven to 190 degrees. On a medium heat pan, add oil and cook your Russians. Slice into rings when cooked and set aside. In the same pan, add the potatoes, season with salt as well as pepper and coat with the Russian drippings. Place the potatoes into the oven and roast for 30 minutes until golden brown in the Russian oil. Layer greens onto a plate and then top with chorizo, potatoes, olives, red onion, and boiled eggs. Drizzle with the dressing and sprinkle some salt to taste.