Preheat your oven to 185°C/360°F/gas mark 4.
Put all the herbs, salt and oil together in a bowl and combine.
Place the tortillas on a bench and put 1 tablespoon of the herb mix onto each tortilla and using the back of a spoon spread the mixture across the base. I have to really scrape to get the mix to spread because I don’t want to add any extra oil. It takes a minute or 2 but you get there. Scatter the cherry tomato halves onto the tortillas and set aside.
Make the macadamia cheese as per below then using a spoon put teaspoons of “cheese” onto your bases and place the tortillas in the oven for about 5 minutes or so until they start to get a little crispy and colour slightly.
Dribble some olive oil and squeeze some fresh lemon juice over the top and cover with the fresh mint leaves.
For the Macadamia Cheese, simply blend all the ingredients together.