Soak the sun-dried tomatoes, walnuts and dates overnight in separate bowls of water. Drain them the next day retaining the water from the tomatoes.
Blend the walnuts and dates to a rough consistency and set aside.
Add all the remaining ingredients, except the courgettes and cherry tomatoes to the blender and blend until smooth, adding a bit of the tomato water to create a sauce.
Stir in the walnut paste and check the seasoning.
Spiralize the courgettes and stir through the Bolognese sauce.
Add the halved cherry tomatoes
Serve cold and raw all mixed together. You could also serve with some herby cashew cheese.