Heat the oven to 180°C. Put the kale and hazelnuts on a baking tray, toss with a tablespoon of oil and a pinch of salt and roast for 10-12 minutes, until the kale is crisp and the nuts are golden.

Meanwhile, in a medium bowl, whisk together all the marinade ingredients along with a pinch of salt and a few cracks of black pepper. Adjust to taste - adding more vinegar or honey, depending on if you prefer it more acidic or sweet.

Add the drained butter beans straight into the dressing, toss well, and leave to marinate while you prep everything else - they’ll turn glossy and take on lots of flavour in just 5–10 minutes.

Using a small sharp knife, trim the top and bottom off the oranges, then cut away the peel and pith. Hold them over the bowl to catch the juices, and cut between the membranes to release the segments. Add the segments (and any juice) to the butter beans, gently folding so they stay mostly intact.

Just before serving, gently tear the burrata onto a serving plate. Spoon over the marinated butter beans and oranges, scatter over the crisp kale and hazelnuts, drizzle with any remaining dressing and finish with a final crack of black pepper.