Preheat oven to 150°C. Line a baking tray with baking paper. Place hazelnuts on lined tray. Roast for 15 mins or until golden. Place in a clean tea towel and rub to remove the skins. Discard the skins and coarsely chop.
Meanwhile, heat a large non-stick frying pan over medium heat. Add the bacon and cook for 2 mins each side or until the bacon is crisp and golden brown. Transfer to a plate lined with paper towel. Cool slightly. Break into bite-sized pieces.
Add the egg to the frying pan and swirl the pan to coat the base. Sprinkle with parsley. Cook until egg is just set. Transfer to a chopping board and set aside to cool slightly. Roll up the egg and thinly slice crossways.
Whisk the oil and vinegar in a small bowl. Season with salt and pepper.
Cook the green beans in a medium saucepan of boiling water for 2 mins or until tender crisp. Refresh under cold water. Drain well. Transfer to a bowl. Add vinegar mixture and toss to coat.
Quarter and core the apples, then cut into thin slices. Place in a small bowl and toss with the lemon juice (this helps to prevent browning).
Arrange the salad leaves and rocket on a large serving platter. Top with the green beans, egg, bacon and apple. Sprinkle with hazelnuts and season with black pepper to serve.