Preheat your oven to 200°C. Wash the potatoes thoroughly, then cut them into wedges or chunks, leaving the skin on for extra crispiness.

In a large bowl, toss the potato wedges with sunflower oil, salt, black pepper, garlic powder, and chili flakes until they are evenly coated. Spread them in a single layer on a baking tray.

Wash and chop the iceberg lettuce, tomatoes, and cucumber. Slice the spring onions thinly. Combine all these fresh ingredients in a large salad bowl.

In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt to create your salad dressing. Set aside until serving.

Place the baking tray with the seasoned potatoes into the preheated oven. Bake for 45-50 minutes, flipping them halfway through, until they are golden brown and crispy.

About 15 minutes before the potatoes are done, bring a pot of water to a boil. Carefully add the sausages and reduce the heat to a simmer. Cook for 10-12 minutes, or until they are heated through.

Once the potatoes are perfectly crispy and the sausages are cooked, remove them from the oven and water respectively.

Drizzle the prepared dressing over your fresh salad just before serving. Arrange the boiled sausages, baked potatoes, and fresh salad on plates.

Serve immediately and enjoy your delicious homemade meal!