1. Preheat oven to 180°C.
2. Place walnuts onto a baking tray and toast in the oven for 5 minutes. Roughly chop.
3. Wash, dry and zest both oranges and place zest into a seperate small bowl. Using a sharp knife, slice off the top and bottom of the oranges just until you see the flesh. Remove the skin and pith. Carefully cut out segments by sliding your knife between the flesh and membrane or simply slice into 7mm rounds.
4. Place a burrata onto the plate with a pile of walnuts on top. Place orange segments to one side, sprinkle on the pomegranate seeds and basil.

Honey & Lemon Dressing

1. Into the bowl of zest, add honey, lemon and oil. Whisk to combine.
2. Drizzle on the dressing and pile the zest from the dressing onto the burrata.