Place macadamias and water in a bowl, cover and refrigerate overnight.

Drain the nuts and add all ingredients to a food processor or Themomix and blitz until it forms a smooth and creamy consistency.

Wrap the mixture tightly in baking paper or a nut cloth and place in the fridge to set overnight.

Squeeze the excess liquid from the zucchini, place in a bowl and stir in the rest of the fritter ingredients (except the olive oil).

Heat a fry pan over a medium-high heat and add the oil. Roll a small handful of the mixture into a ball and place on the fry pan, pressing down with a spatula to flatten. Turn the heat down to medium and cook for approximately 5 minutes on each side. Repeat with the remainder of the mixture and set aside.

Preheat the oven to 180 degrees and roast the pepitas for approximately 10 minutes.

Place all salsa ingredients in a bowl except the lemon juice. Mix well.

Place the fritters on a plate and top with the avocado salsa, macadamia cheese, additional herbs and a good squeeze of lemon juice.

There should be plenty of macadamia cheese left over. This will keep well in the fridge for up to 1 week.