Heat macadamia nuts in a small saucepan over medium heat. Toast, stirring occasionally, until just starting to brown, 2 to 3 minutes. Add sesame seeds and toast until golden brown and fragrant, 2 to 3 minutes. Transfer to a small plate and set aside. TIP: We will reuse this saucepan in the next step.

Toast millet in the small saucepan over medium heat until aromatic and beginning to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, add lemon zest and a pinch of salt, and fluff with a fork. Set aside, uncovered. (4-serving meal: use 2 cups water)

Add tomato, ginger, parsley, cucumber, sumac, lemon juice, 2 tbsp olive oil, and a pinch of salt to a large bowl. Stir to combine. (4-serving meal: use 4 tbsp olive oil)

Divide the cashew cheese between the peach halves, pressing to stuff the cheese into the centers. Place the peach halves, cheese side down, onto the plate with the macadamia nuts and sesame seeds and press lightly. TIP: Use any leftover nuts and seeds for garnish.