Summer Squash Slaw With Feta And Toasted Buckwheat

• 1/4 cup buckwheat groats
• 1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
• 2 scallions, thinly sliced
• 1/4 cup coarsely chopped fresh mint
• 1 teaspoon coarsely chopped fresh marjoram or oregano
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper
• 4 ounces feta, thinly sliced

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.

buckwheat groats, mandoline, scallions, fresh mint, fresh marjoram, olive oil, lemon juice, kosher salt, freshly ground black pepper, feta

Taken from www.epicurious.com/recipes/food/views/summer-squash-slaw-with-feta-and-toasted-buckwheat-51241840 (may not work)