1Rinse the beans well if they’ve come from a jar, then combine with lemon juice, mustard, salt and pepper (i like lots of ground pepper). Leave for a couple of hours at room temperature if you’ve got time. You can do this in the morning and put in a container to mix later for a work lunch.
2Add the olive oil to the beans and stir well.
3Combine the beans with the fennel and chicken, top with parmesan.