Burrata with Black Figs, Delica Pumpkin and Chicory - Great British Chefs

Ingredients

• 4 burrata, weighing 100g each, as fresh as possible
• 4 black figs, very ripe, quartered
• 400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
• 2 red chicory, leaves separated
• 4 tbsp of pumpkin seeds, lightly toasted
• sea salt
• freshly ground black pepper
• olive oil, for cooking
• 100ml of fig leaf vinegar
• 50ml of extra virgin olive oil
• 1/2 tsp caster sugar