Begin by marinating the red beans. To an empty jar or mixing bowl, mix together the honey, juice of one blood orange, two tablespoons of olive oil, half of the chilli, one tablespoon of balsamic and a pinch of salt. Tip in the red beans and shake/mix well until combined. Leave to marinate while you prepare the rest of the salad.

Toast the almonds in a dry pan over a medium-low heat until smelling toasty - about 6-8 minutes. Roughly chop. You can also toast them in an air fryer, if you have one, for about 4-5 minutes at 180C.

Meanwhile, prep the oranges. Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.

To plate, remove the red beans with a spoon (leaving the bulk of the marinade in the jar) and scatter over a large serving plate or platter. Scatter over the oranges slices and tear over the burrata. Sprinkle with a pinch of smoked salt (or any coarse sea salt) and drizzle over the remaining dressing. Finish with the toasted almonds, mint leaves and remaining chillis.