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Broccoli, salmon and rice tray bake slice recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Veggie-packed protein bake, ideal for any meal or lunch on-the-go.
Ingredients:
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 125g Chopped Kale
  • 300g broccoli, cut into small florets
  • 8 eggs
  • 130g (1/2 cup) natural yoghurt
  • 17.70 gm bottled grated horseradish
  • 200g (1 1/2 cups) cooked long-grain brown rice
  • 150g chargrilled capsicum, chopped
  • 150g pkt hot smoked salmon, flaked
  • 40.00 ml chopped fresh dill, plus extra, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Line a 20 x 30cm baking dish with baking paper, leaving a 2cm overhang on the two long sides.
  • In a large non-stick frying pan over medium heat, heat the oil. Sauté the onion for 5 minutes until soft, then stir in the garlic and lemon rind for 1 minute until fragrant. Toss in the kale and cook for 1-2 minutes until wilted. Let it cool before using.
  • Steam the broccoli until tender for 2 minutes then chop coarsely.
  • In a large bowl, blend eggs, yogurt, and horseradish. Mix in onion mixture, broccoli, rice, bell pepper, salmon, and dill. Season to taste. Transfer mixture to a dish, smooth the top, and bake until golden and set, about 25-30 minutes. Allow to cool for 10 minutes before serving.
  • Cut the rice slice into pieces and divide them among serving plates. Top with the horseradish cream, sprinkle with extra dill, season, and serve with salad leaves.

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