Perfection.
2 scallions, thinly sliced3 tablespoons olive oilToast 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.calories 218 fat 15 g fiber 3 g
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