Nectarine, fennel & burrata salad

Put the vinegar, sugar, fennel seeds and chilli flakes in a small saucepan and bring to the boil. Simmer for 3 minutes.

Put the nectarine slices in a mixing bowl and pour over the hot vinegar mixture; marinate for 10 minutes. Drain the liquid into a small bowl, then whisk in the olive oil. Season with the salt and some ground black pepper.

Pour two thirds of the dressing back in with the nectarines, add the sliced fennel and tear in most of the mint. Lightly toss together, then season again, if needed. Arrange on a platter and nestle in the ball of burrata. Drizzle with the remaining dressing, then scatter over the hazelnuts and a few more mint leaves. Finish with a trickle more oil.