Prep Time

10 minutes

Cook Time

30 minutes (for the grains)


  • 300g lentil, quinoa, and grain mix (or make your own)
  • 1 can four-bean mix, drained
  • 3 Happy Chicken Eggs, medium boiled
  • 3 baby beets, sliced
  • 250g sour cream
  • Finely diced herb mix (e.g. parsley, coriander)
  • 2 lemons, zested and juiced
  • Crushed garlic cloves (quantity to taste)
  • Extra-virgin olive oil
  • Seasoning to taste


Prepare the grains
+ Wash the grain mix and drain. Add the washed mix to two cups of water in a pot.
+ Bring to boil and simmer for 30 minutes. Allow to rest for 5 to 10 minutes.
+ Boil Happy Chicken Eggs to preference (medium or hard boiled allows for the eggs to be peeled and quartered without a mess). Peel and quarter.
+ Drain off four-bean mix and slice baby beets. Combine with grain mix.

Sour cream mixture
+ Combine lemon zest, sour cream, herb mix, and garlic.

+ Combine lemon juice and olive oil to form a dressing.

+ Layer the salad as follows: grain mixture, the sour cream mixture, the egg quarters, and then the dressing
+ Add salt and pepper to taste. Serve with halloumi fries or chicken breast for dinner.

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Lucky Chicken Eggs