Peel, then slice the oranges into rings. Or slice, then cut off the skin, whatever is easier for you. Reserve all the juice that's released and mix into the dressing above.
Roll the salad leaves and basil leaves into a chiffonade, and slice thinly.
Take 2 salad plates and scatter the greens all over.
Sit the burrata in the middle.
Arrange the orange slices all around.
Scatter the seeds all over.
Drizzle the dressing on the salad, and finish off with more black pepper, if you fancy. Serve immediately.