Chop the ingredients into small cubes (reserve 1 egg for garnish) and layer them in a small ring mold placed on a serving plate. Press the layers down with a spoon so that the contents do not fall apart after removing the ring. Spread pesto on top and let it marinate in the refrigerator for a couple of hours. Remove the ring before serving.

If you don't have such a ring mold, you can also use a coffee cup or a small bowl. In this case, line the inside of the container with plastic wrap to make it easier to invert the layered salad onto the plate, and add the pesto on top before serving.

For serving, scatter chopped egg on top, and garnish with sprouts, sesame seeds, and raspberry crumble.