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For the dressing: Add all the ingredients into a sealable container and shake up well. This will make more than needed, but you can use to dress any salads, and it will keep in the fridge for up to 1 week.
Wash the courgettes under cold running water and pat dry. Using a knife, top and tail the courgettes, then using a potato peeler, run long slices off the courgette turning each time you reach the seedy centre.
In a large bowl combine the courgette ribbons, peas and sundried tomatoes and then crumble in your goats’ cheese with some of your dressing. Season with salt and cracked black pepper. Toss everything together, serve in a large bowl or on individual plates depending on your requirements.