4 fresh soft goat's cheeses, halved
6 tbsp finely chopped fresh mixed parsley,
thyme and oregano
2 garlic cloves, finely chopped
12 black peppercorns, lightly crushed
150 ml olive oil salad leaves, to serve

Arrange the individual fresh goat's cheeses in a single layer in a large shallow non-metallic dish.

Mix together finely chopped parsley, thyme, oregano, garlic and peppercorns and chop them a little more.

Add olive oil and whisk everything together until the mixture is fairly smooth.

Spoon the herb mixture over the cheeses, then cover and leave to marinate in the fridge for 24 hours, basting the cheeses occasionally.

Remove the cheeses from the fridge about 30 minutes before serving and allow them to come back to room temperature.

Serve the cheeses on a bed of salad leaves and spoon over a little of the olive oil and herb mixture.