In a pot of lightly salted boiling water, cook the green beans for about 7 minutes, until tender but still crisp

Drain the green beans and plunge them into a bowl of cold water to preserve their vibrant green color. Set aside

In a large frying pan, heat the olive oil over medium heat. Add the sliced shallots and cook for 1-2 minutes, stirring occasionally, until softened

Drain the cooled green beans and add them to the frying pan. Stir-fry over high heat for 2 minutes. Season with sea salt and freshly ground black pepper

Stir in the Italian Volcano lemon juice, torn mint leaves (if using), and breadcrumbs. Reduce the heat and toss the ingredients together, cooking for just under a minute to combine the flavors