Prick 16 cherry tomatoes with a toothpick a couple of times each, place on a baking tray lined with parchment paper and roast in a 150 °C oven for around 20 minutes until deflated.

Meanwhile, in a small saucepan set to medium heat, combine 1 cup cider vinegar, 1 cup water, 1 tbsp salt, and 1 tsp sugar. Warm through until the salt and sugar are dissolved.

Carefully place the cherry tomatoes in a jar, along with 1 tsp mustard seeds, 1 tsp coriander seeds, 1 garlic clove, peeled, and 1 bay leaf. Pour the warm brine over the tomatoes.

Let cool, cover and refrigerate for 48 hrs.

To make the whipped feta: In a food processor, whip together 100g Greek feta cheese, 60g of strained Greek yoghurt, 1 small garlic clove (peeled) and 1 tbsp olive oil.

To make the herb sauce: place a handful of herbs of choice (parsley, dill) in an immersion blender container, along with 50ml of olive oil. Blend till well combined.

Drain the cherry tomatoes on a wire rack.

Spread some whipped feta on a plate, and distribute the cherry tomatoes on top. Drizzle with the herb sauce.

Serve with some sourdough crackers.