Ingredients:

• 4 medium-sized zucchinis (summer squash), sliced lengthwise into 1/4-inch thick strips
• 3 tablespoons unsalted grass fed butter, melted
• Salt and pepper to taste
• 1 cup raw cashews, soaked in water for 4-6 hours or overnight
• 1/4 cup water (for blending cashews)
• 1 tablespoon lemon zest
• 1 cup blanched green beans (trimmed and cut into 1-inch pieces)
• Fresh basil leaves, roughly chopped, for garnish
• Fresh dill sprigs, for garnish
• Fresh lemon juice, for drizzling

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Instructions:

1. Grilled Summer Squash:

• Preheat your grill to medium-high heat.
• In a large bowl, toss the sliced zucchini with melted butter, salt, and pepper, ensuring the slices are evenly coated.
• Place the zucchini slices on the preheated grill. Cook for 2-3 minutes per side, or until grill marks appear, and the zucchini is tender but not mushy. Remove from the grill and set aside.

2. Whipped Cashew Labneh:

• Drain the soaked cashews and rinse them under cold water.
• In a high-powered blender or food processor, combine the soaked cashews, water, and a pinch of salt. Blend until smooth and creamy, resembling the texture of labneh (strained yogurt). If needed, add more water gradually to achieve the desired consistency.
• Transfer the cashew labneh to a bowl and fold in half of the lemon zest, garlic paste, olive oil. Taste and adjust the seasoning if necessary. Set aside in the fridge.

3. Blanched Green Beans:

• Bring a pot of water to a boil. Add a pinch of salt to the boiling water.
• Add the trimmed and cut green beans to the boiling water and blanch for 2-3 minutes until they are bright green and slightly tender. Be careful not to overcook.
• Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. This helps the green beans retain their vibrant color and crunch. Once cooled, drain and set aside.

4. Assembling the Dish:

• On a serving platter or individual plates, spread a generous layer of the whipped cashew labneh, creating a smooth bed for the grilled zucchini.
• Arrange the grilled zucchini slices on top of the labneh bed in an overlapping pattern.
• Scatter the blanched green beans over the grilled zucchini.
• Sprinkle the remaining lemon zest, chopped basil, and dill sprigs on top.
• Finish the dish with a drizzle of fresh lemon juice over the assembled summer squash and herb medley.
• Serve immediately, and enjoy this fresh and vibrant summer delight!

Feel free to adjust the seasoning and herb quantities to suit your taste preferences. This dish works wonderfully as a side or even a light main course for your summer gatherings.