Egg Rabbit Garden Salad

Wash the small tomatoes, peel the sweet potatoes and cut them into cubes.

Put the ingredients in a plastic bag and add a spoonful of cooking oil.

Then add white sesame seeds, salt, cumin, and black peppercorns.

Then shake it well to even it out.

Pour the ingredients into a baking pan lined with absorbent paper, sprinkle the tomatoes with basil.

Bake in the middle rack of the oven at 200 degrees for 30 minutes. Take it out.

Wash and shred 3-4 pieces of lettuce, spread evenly on a plate and set aside.

Boil the butterfly pasta in water and salt, take it out, fry the bacon and take it out, slice the avocado and put it on the plate.

Boil the egg and peel it. Cut the other side of the egg into a 3mm thickness. Cut the cut piece into a V-shape. Make a slit in the egg and insert the rabbit ears.

Cut two more carrots into flowers and put the eggs and rabbit on them.

It's very delicious when eaten with salad dressing.

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