DILL & SALMON KEDGEREE BOWLS

SERVES 4 PREP 5 MINS COOK 10 MINS PER SERVE 2296kj COST $$$

2 tbsp olive oil 1 bunch broccolini, halved 2 green onions, plus extra to serve 2 tsp curry powder ½ cup chicken stock 450g packet white microwave rice 400g can lentils, rinsed, drained 250g punnet cherry tomatoes, quartered 1 tbsp chopped fresh dill, plus extra sprigs to serve 4 eggs 150g hot-smoked salmon, skin removed, flaked 1 fennel bulb, shaved 1 long red chilli, thinly sliced Greek yoghurt, to serve

1 In a large frying pan, heat oil on high. Saute broccolini, onion and curry powder 1-2 minutes, until broccolini is just tender. Add stock and bring to simmer. 2 Add rice and lentils. Simmer 3-4 minutes, stirring, to heat through. Toss tomatoes and dill through. Season. 3 Bring a medium saucepan of salted water to gentle boil with a splash of vinegar. Crack eggs into gently boiling water, one at a time. Reduce heat to low and cook 2-3 minutes, splashing with water. Remove with a slotted spoon. 4 Spoon rice between four serving bowls. Top with salmon, fennel and a poached egg. Sprinkle with chilli, extra green onion and dill. Accompany with yoghurt.