For the pickled cherries:
50ml red wine vinegar
1 tbsp sea salt
100g caster sugar
200g cherries, halved and stones removed
1 medium courgette, stalk removed
1/2 firm spanspek, skin and seeds removed
2 tbsp olive oil
Pinch of sea salt
Small handful of mint leaves
Place the red wine vinegar, salt, water and sugar in a small saucepan and bring to the boil. Boil for 2 minutes, stirring to make sure all the salt and sugar has dissolved. Take off the heat, pour into a bowl and leave to cool for 5 minutes.
Add the cherries and leave to cool to room temperature. (If making ahead of time, put in the fridge to chill).
Use a peeler to make courgette ribbons the length of the courgette. Thinly slice with a knife or a peeler the spanspek into long strips. Toss the spanspek in a bowl with the olive oil and a pinch of salt.
Spread the ribbons on a large platter.
Sprinkle on the mint, crumble on the feta and scatter over the cherries.
Drizzle a couple of tablespoons of the pickling liquid over the top.