Salad with beef and pomegranate

Dry the walnuts in a skillet without oil for five minutes until a characteristic aroma appears. Remove from the stove, let cool and cut into small pieces with a knife.

Pre-boil the beef for one and a half to two hours until soft. We cool it down. Cut the meat into small cubes.

Cook chicken eggs for 10-12 minutes until firm yolk. We cool the eggs and peel them. Rub on a fine grater. Wash the carrots, dry them, peel them off and also rub them on a fine grater. Peel the boiled potatoes and rub on a coarse grater. We put the canned corn in a colander, rinse and completely drain the liquid. Divide the corn into two parts, one of which is slightly larger.

Now we collect the salad. To do this, line a deep domed salad bowl with cling film. We spread the grated carrots, smooth with a spoon and grease with mayonnaise. We pour out the nuts, distribute them around the entire perimeter and also grease with mayonnaise. Pour out most of the canned corn and level it. Sprinkle with grated eggs, spreading them evenly. Lay a layer of sliced ​​meat on the eggs. The last layer is grated potatoes, which must be well leveled and compacted a little with a spoon. Cover the salad bowl with a flat dish and turn over. Carefully remove the salad bowl, carefully remove the cling film. Formed salad must be smeared with mayonnaise on all sides and sprinkled with pomegranate grains. Garnish with leftover corn kernels and thinly chopped chives for color contrast.