Pomegranate Bracelet Salad

1. 1 Cooked beetrootpack 500 g ≈ $2.50 70 g
2. 2 Potatoes≈ $2.15 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 45 g
4. 4 Chicken breast filletpack 800 g ≈ $7.36 70 g
5. 5 Walnutspack 150 g ≈ $4.00 8 g
6. 6 Eggspack 10 pcs ≈ $1.89 0.5 pcs
7. 7 Mayonnaise 22 g
8. 8 Pomegranatepack 1 pcs ≈ $2.50 0.2 pcs
9. 9 Salt 1 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the potatoes² and carrots³ in their skins for 20–25 minutes until tender, then cool, peel, and grate separately.

2. Cover the chicken⁴ fillet with water, season with salt, and cook¹ for 18–20 minutes after it comes to a boil until done, then cool and finely chop.

3. Boil the egg for 9–10 minutes, cool, peel, and grate, then grate the beet and chop the nuts.

4. Place a glass in the center of a flat platter, then layer the potatoes², chicken⁴, carrots³, egg, nuts, and beet, spreading each layer lightly with mayonnaise.

5. Cover the top with pomegranate⁸ seeds, press gently with a spoon, and remove the glass.

6. Chill the salad for 30 minutes so the layers firm up and the ring holds its shape.