Calabacín con sambal de anacardos y bagna cauda de nueces

1. Put cashews in 2 cups of water and let them sit for at least 6 hours, up to 18 hours.
2. Drain cashews, reserve them and put them in a blender with the ginger, garlic, tamari, vinegar, sambal oelek and honey. Puree until smooth. Taste and adjust seasoning if needed. Reserve for service.
3. In a saucepan, heat olive oil, garlic, anchovy paste and walnuts and let simmer on low for 5-7 minutes.
4. Remove from hear and melt butter into sauce. Reserve for service.
5. Cut zucchini in 4’s lengthwise, and then cut the long strips in half.
6. Put on a charcoal grill, or charbroiler on medium high and grill the zucchini. Brush lightly with tallow and season with salt and pepper to finish.

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