Wash the zucchinis and slice them thinly lengthwise using a mandoline slicer. Grill the slices on a hot griddle for a few minutes per side until well marked. Set aside.

Toast the cashews in a non-stick pan for a few minutes until lightly golden. Drain the sun-dried tomatoes from excess oil. Finely chop the cashews and sun-dried tomatoes together, then mix them with the Dreamfarm Herbed Spread to form a rustic cream.

Spread a teaspoon of the mixture onto each grilled zucchini slice and roll them up to form rolls. Arrange the rolls on a serving plate, drizzle with a little extra virgin olive oil, add pepper, and serve.