Put the sliced shallots into a bowl with half the lemon juice and set in the aside.
Cook the eggs in a small pan of boiling water for 8 mins, then peel and halve.
Meanwhile, cook the beans and peas 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, remaining lemon juice (and olive oil) and toss well together.
Heat a large non-stick frying pan and cook the Parma ham for 1-2 mins on each side until crisp. Transfer to a plate lined with kitchen paper.
Divide the dressed beans and peas between 4 serving plates. Top each with the shallots and boiled eggs. Crumble the Parma ham into small pieces, scatter over and serve.