This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large frying pan, heat oil on high. Sauté broccolini, onion and curry powder for 1-2 minutes until broccolini is just tender. Add stock and bring to a simmer.
2.Add rice and lentils. Simmer for 3-4 minutes, stirring, to heat through. Toss tomatoes and dill through. Season.
3.Bring a medium saucepan of salted water to a gentle boil with a splash of vinegar. Crack eggs, one at a time, into gently boiling water. Reduce heat to low and cook for 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 spring onion and dill. Accompany with yoghurt.
Note
- Use smoked salmon slices if preferred.