Broccoli, Salmon Tray-Bake Slice

Step 1: Preheat oven to 180C/160C fan forced and then line a 20 x 30cm baking dish with baking paper, allowing the paper to overhang 2cm above the 2 long sides.

Step 2: Heat the oil in a large non-stick frying pan over medium heat and cook the onion, stirring often, for 5 minutes or until soft and then add the garlic and lemon rind and cook, stirring, for 1 minute or until aromatic and now add the kale and cook, stirring, for 1-2 minutes or just until wilted and then set aside to cool.

Step 3: Meanwhile, cook the broccoli in a steamer basket over a saucepan of boiling water for 2 minutes or just until tender and then coarsely chop.

Step 4: Whisk together the eggs, yoghurt and horseradish in a large bowl and add the onion mixture, broccoli, rice, capsicum, salmon and dill and season and then transfer to the prepared dish and smooth the surface and bake for 25-30 minutes or until golden and set and then set aside for 10 minutes to cool.

Step 5: Cut the rice slice into pieces and divide among serving plates and dollop with the horseradish cream and sprinkle with extra dill, season and serve with salad leaves.