Preparation time:

Between 30 and 60 Minuti

Nutritional information:

390kcal / per serving


First course


Geographic Area:


Enviromental Impact:

Low (0.44kg CO2 eq) i

This hearty salad is complemented by deviled eggs, a picnic classic. You can also prepare simple hard-boiled eggs as an accompaniment. Usually the filling of deviled eggs involves mayonnaise, but to achieve a slightly lower fat content, it has been replaced with yogurt in this version. A wide variety of grains and beans are produced in the different provinces of Canada. Cereal “grains,” for example wheat and barley, cooked in their whole grain form make a tasty and nutritious addition to salads and soups.

Ingredients for 4 portions

  • Wheat grains (or world barley) 90 g
  • Red onion, thinly sliced 25 g
  • Fresh green beans, trimmed and cut in half 250 g
  • Kale, thinly sliced 70 g
  • Cherry tomatoes, cut in half 200 g
  • Cucumber, sliced 200 g
  • Borlotti beans (or cannellini beans) 300 g
  • Eggs 4
  • Fresh chives (or other tender herbs), chopped 6 g
  • Natural yogurt 40 g
  • Grain or Dijon mustard 10 g
  • Halls q.b.
  • Pepper At will
  • Apple cider vinegar 60 ml
  • Dijon mustard 7 g
  • Extra virgin olive oil (or sunflower oil) 60 ml
  • Garlic clove, finely chopped or grated 1



To prepare the salad, place the wheat or barley grains in a saucepan, cover with plenty of water and bring to a boil over medium-high heat. Reduce the flame to low and let them simmer for 40 minutes or until tender. Drain them, rinse with cold water and set aside.


Bring water to a boil in a large pot. Add the popped green beans and cook them for 3-4 minutes or until tender. Remove them from the pot and immediately plunge them into a bowl of ice water. Schooling. Set them aside.


To prepare the eggs, place them in a saucepan and cover with water. Bring to a boil over medium-high heat. When the water boils, cover the saucepan, turn off the heat and remove it from the stove. Let the eggs rest for 8 minutes covered.


Drain the hot water and immediately cover the eggs with cold water.


When they have cooled, shell them and cut them in half lengthwise. Remove the yolks and transfer them to a small bowl along with the yogurt, mustard, salt, and pepper. Mix thoroughly to blend everything together.


Helping yourself with a sac à poche or a spoon, fill the firm egg whites with the mixture. Garnish with chopped chives.


To make the salad dressing, put all the ingredients in a jar and shake well to mix them or whisk them with a whisk in a bowl.


To serve, place the boiled wheat grains, green beans, and remaining salad ingredients together in a large bowl. Spread the dressing over the salad and toss gently to season. Divide the salad among four plates and top each with 2 deviled egg halves.

Enviromental Impact



Per serving:

0.44kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.