Organic dill cakes with grilled squash and almond cream

Split the squash lengthwise and cut grill grooves in it (cubes on the inside of the two halves). Sprinkle both halves with salt. Heat a frying pan, pour olive oil and place the zucchini in the pan with the inside facing down.

While the squash is roasting, make the almond cream. Mix the sour cream, almond butter, a small sprinkle of salt and a little lemon juice together.

When the squash is well cooked on the inside, turn it over and cook on the outside. Organic dill cakes are also fried on both sides. When Organic dill cakes and zucchini are cooked, arrange them on a plate with the almond cream and garnish with raspberries and fresh basil.

Organic dill cakes and squash can be cooked on the grill instead of a pan.

Enjoy!

Contents:
- 1 squash
- Olive oil
- Organic dill cakes (2-3 pieces per serving)
- Raspberries (a small handful)
- Basil (a small sprig, freshly chopped)

- 2 tbsp. Creme fraiche (vegan) or neutral cream cheese
- 2 tsp. almond butter
- Pinch of salt
- Lemon juice