Cover rye berries with 3 cups water in a rice cooker or on the stove top. Cook until tender, 40-50 minutes.
Meanwhile, preheat oven to 425 F.
Toss sliced carrots with a splash of olive oil and sea salt to taste on a parchment lined baking sheet.
Roast in the preheated oven for 20 minutes, or until tender (exact time will depend on the size/thickness of the carrot slices).
Meanwhile, steam green beans on the stove top or in the microwave until bright green, but still crisp-tender (in other words, don't let them get mushy!).
Mix together all ingredients for the dressing and set aside.
Arrange salad on a large serving platter, or on 4 plates as a main dish.
Layer salad with rye berries, green beans, roasted carrots, fresh tomatoes, and feta cheese. Drizzle with dressing, and garnish with fresh herbs.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-carrot-and-green-bean-rye-berry-salad/