Dill and salmon kedgeree bowls

Ingredients

• 2 tablespoon olive oil
• 1 bunch broccolini, halved
• 2 spring onions, plus extra to serve
• 2 teaspoon curry powder
• 1/2 cup chicken stock
• 450 gram packet white microwave rice
• 400 gram can lentils, rinsed, drained
• 250 gram punnet cherry tomatoes, quartered
• 1 tablespoon chopped fresh dill, plus extra sprigs to serve
• 4 eggs
• 150 gram hot-smoked salmon, skin removed, flaked (see recipe tip)
• 1 fennel bulb, shaved
• 1 long red chilli, thinly sliced
• Greek yoghurt to serve