For the arugula salad, wash the arugula, possibly tear the leaves a little smaller and place in a bowl.
For the marinade, in a screw-top jar, shake lemon juice, 1 tablespoon pumpkin seed oil, salt and sugar until all salt and sugar crystals have dissolved.
Pour the marinade over the salad and mix well. Toast the slices of brown bread and cut into small cubes.
Flake the Parmesan cheese (with a paring knife or cucumber slicer). Sprinkle the salad with the bread cubes and Parmesan shavings and drizzle 1 tbsp pumpkin seed oil over the top.
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