Chargrilled Sweet Potato and Okra with Chocolate Mole sauce

Cover the lentil mix with water in a medium pan, set on a medium heat to cook until tender. Place a steamer or a colander over the pan. Add in the sweet potato and cover with a lid. Steam on top of the lentils until the potato is tender for 20-30 minutes.

In a mixing bowl add kale, lemon juice and zest and 2 tbsp of olive oil. Scrunch the kale up in the dressing and set aside.

In a medium pan, over a medium heat, toast the chilies for 1-2 minutes on each side. Remove and add to a blender along with boiled water.

Add 1tbsp oil to the pan followed by the spinach. Turn until wilted for 2-3 minutes. Remove to a sieve and allow to cool. Once cool enough to handle, squeeze out excess moisture. Roughly chop and add to the kale mixture. When done, drain the lentil mix, add to the kale mix and place in a serving bowl.

Set a griddle pan on to heat medium-high. Toss the sweet potato and okra in olive oil and thread onto the skewers. Ideally two with okra and four with sweet potato, as they cook at different rates.

Place the skewers on the griddle and grill each side for 5-7 mins each until charred and tender. Once done, remove to a serving platter.

While the skewers are cooking add in the tomato to the pan, on a medium low heat, cut side down. Cook for 3-5 minutes until starting to colour. Turn and do the same again. Remove the tomatoes and place in the blender.

Add a tbsp of oil and the onion to the pan. Cook for 10 minutes and add in the garlic, cook for a further 5 minutes, stirring often. When the onion is soft, add in the cumin and cinnamon. Stir for a minute and then add everything to the blender. Add in the Knorr and Cox&Co. Choc Cubes. Blend until smooth, taste and adjust the seasoning.

Serve the sauce drizzled over the veg and any extra in a bowl alongside. Plate up with the lentil and kale salad piled into a serving bowl.