Steps
- Whisk 50ml of extra-virgin olive oil with the juice of 1 lemon. Season with salt and pepper.
- Remove the strings from 300g of runner beans and slice them. Boil in salted water for 8 minutes, until tender. Drain and cool slightly.
- Toss the beans with half the dressing, 50g of roughly chopped walnut halves, and 50g of arugula.
- Transfer to a serving dish and scatter with 25g of shaved Parmesan. Drizzle with the remaining dressing.