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Lightly toast the almonds over a gentle heat in a dry frying pan and set aside.
Shave the courgettes into thin strips lengthways. You can use a mandolin for this, or a flat metal cheese plane also works well. You want long, thin flat strips.
Place the courgette strips in a big bowl, then add the leaves and mix gently. Add the cheese and fold in.
Combine the dressing ingredients in a small bowl, whisk well and season to taste. This salad doesn’t need much dressing.
Scatter the toasted almonds on top of the salad and serve at once.