Summer Squash Slaw with Feta and Toasted Buckwheat

Ingredients

• Buckwheat groats

  Roasted, dry

  ¼ cup or 41g

• Squash

  Summer, scallop, raw

  88 oz or 2.49kg

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Mint

  Freshdirect

  4 tablespoon or 12g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Lemon juice

  Raw

  1 tbsp or 15g

• Feta

  Trader Joe's

  4 oz or 113g

Directions

1. Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
2. Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
3. DO AHEAD: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.
4. Recipe by: Alison Roman (source: https://www.bonappetit.com/recipe/summer-squash-slaw-with-feta-and-toasted-buckwheat)

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