1. Put the sliced shallots into a bowl with half the lemon juice and set aside.
  2. Cook the eggs in a small pan of boiling water for 8 minutes, then peel and halve.
  3. Meanwhile, cook the beans in a separate pan of boiling water until tender. Drain and cool under running water, then place
    in a large bowl. Add the mint, chilli, lettuce, remaining lemon juice and olive oil and toss well together.
  4. Heat a large, non-stick frying pan and cook the Parma ham for 1–2 minutes on each side until crisp. Transfer to a plate lined with kitchen paper.
  5. Divide the dressed beans between 4 serving plates.
  6. Top each with the shallots and boiled eggs. Cut the Parma ham into small pieces, scatter over and serve.