Sheep Salad

Ingredients

2 carrots

1 can sardines in oil

0.3 onions

2 eggs

70 g basmati rice

80 g cheese

Mayonnaise to taste

10 olives

Salt to taste

Ground black pepper to taste

Boil the carrots until soft, then hard-boiled eggs and fluffy rice (in salted water). Cool. Peel the carrots and eggs.

This is a layered salad, so arrange all the ingredients in layers, spreading or drizzling each layer with a thin stream of mayonnaise. Place the carrots (coarsely grated) on a plate in the shape of the sheep's body, specifically, form an oval with a bulge, and spread with mayonnaise.

 Next comes a layer of cheese (coarsely grated) and mayonnaise. Mash the canned fish with a fork, draining the oil first.

Add the sardines as the next layer, sprinkle with salt, pepper, and finely chopped onion, and then pour the mayonnaise over the fish layer.

Next comes a layer of eggs (coarsely grated) and mayonnaise. Refrigerate the salad for 1 hour to allow the layers to soak in. Then remove the salad from the refrigerator and spread rice over the lamb's body, the oval part, leaving room for the head.

Slice two olives lengthwise and use the olive halves to form the lamb's hooves. Chop seven olives and spread the crumbs over the head. Cut another olive in half lengthwise and use one half to form the ear. Trim the other half and form the pupil, placing it on a drop of mayonnaise.

Enjoy!