Trim the beans and steam for a few minutes, cool under cold water and set aside.
Drain the mussels and mix with the chilli sauce and 1tsp lemon juice.
Make the dressing by mixing the yogurt, chives and a dash of lemon juice. Season with salt and pepper.
Mix the lentils with the with 1 tbsp lemon juice, a splash of olive oil and season.
Mix the celery with the red onion.
Place the rocket leaves in large bowl and top with the mussels. Arrange the beans, lentils, pepper, celery and onion around. Top with the yogurt dressing and serve.