30 minutes before serving, remove the grain salad from the fridge to come up to room temperature. Combine the Grain Salad, herbs and seeds with the pomegranate dressing, place into a serving bowl and top with the smoked mountain pepper yoghurt.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum-packed Green Beans into the pot of water, and heat through for 5 minutes. Remove from the bag, place onto a serving plate, pour over the harissa butter and juices.