Preheat your grill to its highest setting. Line a baking tray or grill pan with foil. Halve the peppers and scrape out the seeds and pith. Lay the pepper halves on the tray, cut-side down. Peel and thickly slice the red onion and add to the tray. Slide under the grill for 10-15 mins till the skin on the peppers is blistered and blackened. Carefully remove the red onion from the tray if it cooks more quickly than the peppers.

While the veg grill, halve 1 clementine and squeeze the juice into a mixing bowl. Peel the other clementine, thinly slice it and add it to the bowl. Drain and rinse the lentils and tip them in. Halve the dates and remove the stones, then roughly chop the dates and add them to the bowl. Finely chop the mint leaves and add half to the bowl. Keep the remaining mint for garnishing.

Rinse the kale and strip the leaves off the tough cores. Roughly chop the leaves.

The peppers and onion should be done grilling. Set the pepper halves aside to cool. Add the onion to the mixing bowl.

Add the kale to the empty baking tray and drizzle over 1 tbsp each olive oil and balsamic vinegar. Season with salt and pepper and toss to coat. Slide the kale under the grill for 1-2 mins, keeping a close eye on it. The kale will start to char and crisp up at the edges. Set aside.

Peel the blackened skin from the peppers (don't worry if you can't peel it all off – any remaining charred skin will add a bit of smoky flavour to the dish). Tear the peppers into the bowl and add the crispy kale, drizzling in any oil from the baking tray. Toss everything together, taste and add some salt or pepper if you think it needs it.

Spoon the grilled veg and lentils onto 2 warm plates. Crumble over the feta and garnish with the rest of the mint to serve.