Add the olive oil in the glass jar. Then oil your hands with a little olive oil and break the goat’s cheese into pieces, roll into small balls and place them in the jar. Then place the lemon zest, thyme, basil, chili, and fennel seeds around the cheese and let it marinate in the fridge overnight.
In a large saucepan with plenty of boiling water add the bouillon cubes. Once dissolved, add the pasta and cook following pack instructions.
Once pasta is cooked, drain and rinse with cold water. Place the pasta in a salad bowl, add the rocket leaves, lemon juice and lemon zest and mix until combined. Add the marinated goat’s cheese balls and add some of the marinade juices from the jar.