Summer Squash Slaw with Feta and Toasted Buckwheat

Ingredients for Summer Squash Slaw with Feta and Toasted Buckwheat

• 25g buckwheat groats

• 675g yellow summer squash, julienned on a mandoline, or with a knife

• 2 spring onions, thinly sliced

• 1/4 cup coarsely chopped fresh mint

• 1 teaspoon coarsely chopped fresh marjoram or oregano

• 45ml olive oil

• 1 tablespoon fresh lemon juice

• Kosher salt

• Freshly ground black pepper

• 110g feta, thinly sliced

Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.

Toss squash, spring onions, 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.

Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.