• Soak the macademia nuts in water overnight for 8 hours, then drain and rinse.
• In a high-speed blender, blend the nuts, filtered water, agar agar, salt and citric acid on the highest speed for 4-5 minutes or until smooth and creamy.
• Heart the mixture in a non-stick pan over low/medium heat, stirring continuously, until it reached 185F (85C). The mixture should start to thicken once it reaches the right temperature. Stir vigorously for 1 minute, then remove from heat.
• Pour the vegan feta mixture into a small spring form or a rectangular container and place it into the fridge for 1-2 hours to set.
• Once the feta is firm, remove it from the container and cut into bite-size cubes.
• Mix vinegar or lemon juice, olive oil, sliced garlic, fresh herbs, and salt in a jar to create the marinade, then add the feta cubes. Make sure all cubes are coated in the marinade, then close the jar and place it in the fridge overnight. The feta cubes will soak up the flavors of the marinade and be ready to enjoy the next day.

For the salad

• Heat up your grill to medium-high. Brush the zucchini slices with olive oil on both sides. Season with salt and pepper and place the slices on the grill. Cook for 3-4 minutes per side - you'll know they're done when you see grill marks and the zucchini is tender. Remove the zucchini from the grill and let it cool down a bit.
• While waiting for the zucchini to cool, toast the chopped walnuts in a dry skillet for about a minute until they're golden.
• In a large bowl or on a serving platter, combine the grilled courgette and toasted walnuts with wild rocket, then crumble 80g of the vegan feta on top.
• For the dressing, combine all ingredients in a small food processor, then drizzle over the salad and toss to combine.
• Serve immediately or refrigerate until ready to serve & enjoy!