The trick to a successful fine bean salad is to be careful not to over-cook the beans. Leaving them with a bit of crunch makes this simple, vibrant salad a summery treat.
Cook the fine beans in a pot of boiling water for no more than 2 to 3 minutes. Drain and leave to cool before adding them to a large salad bowl.
Slice the cherry tomatoes in half and add them to the salad bowl. Squeeze over the juice of the half lemon. Drizzle over the olive oil and balsamic vinegar. Add the salt and pepper and mix well.
Divide between two serving bowls and serve with Parmesan shavings on the top.