In a 180 degree oven, dry roast the hazelnuts until they start to colour. Remove and lightly smash them so some hazelnuts break and some are kept intact. Set aside.
Cut the nectarines in half, then half again, then into quarters, then half of that. One half should make 8 pieces. Place it into a bowl, along with the olive oil, red wine vinegar, maple syrup, salt and pepper. Toss to coat. Don’t discard of marinade as this will be your dressing.
Heat a griddle pan and grill both sides of the nectarines until char marks appear. Place back into the bowl of the marinade. Add the hazelnuts and toss.
On a plate, add the burrata in the centre and gently tear it open. Scatter nectarines and hazelnuts around. Add the sliced chillies on top along with the basil leaves.
Spoon the remaining dressing from the bottom of the bowl all over.