Carefully remove the pointed pistils from inside the courgette flowers.
Carefully open the flowers, remove the pistil and cut off the lower petals.
Finely chop the chilli. Wash the oregano, shake dry and finely chop the leaves. Mix with the chilli and squeezed lime juice.
Add the olive oil.
Finely shave the cheese with a vegetable peeler.
Cook the courgettes flowers in a griddle pan over a medium heat for 4-5 minutes on each side. Season with salt and pepper and drizzle with the dressing. Sprinkle over the cheese and let it stand for 15 minutes.