Cut the ends of the courgette. Using a vegetable peeler, slice into thin strips lengthwise.
Mix the courgette slices with the vinegar, olive oil and a little salt and pepper (keeping in mind the cheese will add more saltiness).
Place the courgette slices one at a time in a nice, wavy pattern, ensuring plenty of air between each slice. (See pictures above.) Top with the walnuts and cheese. I use a Turkish cheese called Izmir tulum, but any hard or semi hard mature cheese you like will do (parmegiano reggiano, pecorino, manchego or cheddar, for example). Top with a little freshly ground black pepper and serve immediately.
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