courtesy of Courtesy of Bon Appetit
Summer squash is easy to overcook and it can be too mushy. Solution: Eat it raw! If you can't find buckwheat groats, use chopped toasted almonds instead. But I do see buckwheat groats in bulk section of many local grocery stores.Ingredients
1/4 cup buckwheat groats
1 1/2 pounds green and 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
Freshly ground black pepper
4 ounces feta, thinly slicedMethod
- 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, 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.
- Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.