Burrata with quick-pickled rhubarb & basil oil

In a small saucepan, mix together the vinegar, sugar, salt and peppercorns, then set over a medium heat and gently simmer for 3-5 minutes until the sugar and salt have dissolved. Tip the rhubarb into a deep bowl, then strain the vinegar mixture through a sieve over it, discarding the peppercorns. Stir everything together, then set aside for 20 minutes until the rhubarb has softened

Meanwhile, toast the hazelnuts in a small frying pan over a medium heat, stirring frequently, for 3-5 minutes until golden. Take off the heat, drizzle over the maple syrup or honey and stir to lightly coat the nuts; tip onto a plate and set aside.

Put 1 tbsp pickling liquid and 3 tbsp basil oil in a large bowl, then whisk together with a fork or small whisk until combined. Toss through the salad and most of the basil leaves (reserving any small leaves). Drain the rhubarb from the pickling liquid (chill and reserve the pickling liquid for dressings, if liked) and toss through the salad leaves; season. Transfer to a serving bowl or plate and put the burrata on top, piercing it with a knife to allow the creamy centre to ooze out. Scatter over the hazelnuts and remaining basil leaves, then drizzle over the remaining ½ tbsp basil oil.