Sea urchin, bottarga and celery salad

Ingredients

• 2 lemons (juice only) and finely grated rind of ½ lemon
• 60 ml extra-virgin olive oil (¼ cup)
• 1 celery heart with leaves, thinly sliced diagonally
• 60 gm wild rocket
• 1 cup coarsely torn flat-leaf parsley leaves
• 50 gm baby green beans, thinly sliced diagonally
• 1 tbsp salted baby capers, rinsed
• 100 gm sea urchin roe (see note)
• 50 gm very finely shaved Sardinian bottarga (see note) (about 1 cup)
• To serve: crusty bread