Mung bean and blueberry salad with watercress and pecorino

Ingredients for 4 servings:

• 250 g mung beans, dried
• 1 bay leaf
• some salt
• ½ ciabatta
• 1 lemon(s)
• 50 g butter or olive oil
• some pepper
• 1 garlic clove(s)
• 50 ml olive oil
• 1 tsp mustard
• 200 g watercress
• 150 g blueberries
• 50 g Pecorino, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the mung beans, place them in a pot, and fill with water. Add the bay leaf and cook the beans for about 25 minutes. Preheat the oven to 180°C. Place the beans in a sieve, drain, then place them in a bowl and lightly salt them. Roughly tear the ciabatta, place it on a baking sheet lined with baking paper, and toast in the oven for about 5 minutes. Then remove and toss with butter, a little grated lemon zest, salt, and pepper. Reduce the oven temperature to 160°C and toast the seasoned ciabatta for another 15-20 minutes, until crispy. Then let it cool. Peel and finely chop the garlic; mix with olive oil, lemon juice, mustard, salt, and pepper to make a dressing. Wash the watercress and spin dry, and wash and pat the blueberries dry. Mix everything in the bowl with the beans and bread and serve sprinkled with pecorino.