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PdfIn a bowl, combine the courgettes with 2 tablespoons of the olive oil and a good pinch of salt.
Heat a frying pan over a medium heat and cook the courgettes for 5 minutes until tender and golden on all sides. Return to the bowl, add the marjoram or oregano and pour over the vinegar. Toss to combine and set aside to marinate for 5 minutes.
Spoon the burrata onto a small serving plate. Top with the courgettes and scatter over the walnuts and mint leaves. Drizzle over a little extra olive oil if desired and serve with crusty bread to mop up all of the lovely juices, if desired.