Wash and thoroughly dry the herbs.

Strip the leaves from their branches and place all of your herbs - along with the lemon zest, pepper, and salt - on a cutting board.

Give the herbs a quick mix with your fingers to distribute the flavours.

Using a mezzaluna or sharp knife, finely chop the herbs.

Arrange them on a bed the width of the log of goat cheese - about 3 inches - and double that size in length.

Roll the chilled goat cheese in the herbs, pressing lightly so that the herbs adhere to the cheese, being careful not to get many herbs on the ends (it just looks nicer that way!).

Wrap tightly in plastic or wax paper, and refrigerate until ready to use.

To serve, unwrap, plate and bring to room temperature.