Preheat the oven to 200°C. Wash the dirt off the beetroot and pat them dry. Wrap each one in a piece of foil, drizzle over with half of the oil, season with salt and close the foil packet tight. Roast in the oven for 40 to 60 minutes, depending on the size of the beetroot, until fork tender but not mushy. Set aside to cool slightly.

Meanwhile, make the hot honey by combining the honey, sliced habanero and half the mint leaves in a small saucepan. Heat on low for a few minutes until the honey is runny – do not bring to a boil. Set aside to steep for 5 minutes before straining into a sterilised jar*.

When the beetroot is cool enough to handle, but not cold, peel the skins off. Hold the beetroot with a paper towel in one hand and use a second paper towel to help peel the skin away*. Slice, either into rounds or wedges and set aside.

Peel 3 of the blood oranges by cutting off a thin slice from the top and bottom. Once the blood orange is flat and stable, slice off the rest of the skin by guiding your knife along the line of the fruit, cutting away both the peel and the pith. Then, simply turn the peeled blood orange on its side and cut into slices and set aside for serving.

Lay out the rocket leaves on a large platter. Dress simply with the rest of the olive oil and the juice of half the remaining blood orange. Season with salt. Layer over the beetroot wedges and blood orange slices, leaving a gap in the centre for the burrata.

When ready to serve, add the burrata, drizzle over with some hot honey, sunflower seeds and the rest of the mint. Cut into the burrata and let the cream ooze out and mix with the dressing and honey. Serve with crusty baguette slices or focaccia and extra hot honey and blood orange juice.