For the Bagels

Preheat the oven to 170°C (340°F), fan setting.
In a large bowl, combine the yogurt, self-rising flour, salt, and oregano. Knead until a smooth, uniform dough forms.
Divide the dough into 4 equal portions and roll each into a ball.
Using your fingers, carefully poke a hole in the center of each dough ball and shape into bagels.
Line a baking tray with parchment paper and place the bagels on it, leaving enough space between them.
In a small bowl, beat the egg with a little water and brush the top of each bagel.
Sprinkle with white and black sesame seeds.
Bake for about 25 minutes, or until golden brown and fragrant.
Remove from the oven and allow to cool completely.

For Serving

Wash and prepare the vegetables.
On a cutting board, place the smoked salmon, cucumber, onion, dill, mayonnaise, lemon zest, salt, and pepper.
Using a sharp knife, finely chop all the ingredients together, mixing them as you go to form a cohesive filling.
Slice the bagels in half horizontally with a serrated knife and fill generously with the salmon mixture.
Serve and enjoy!

Preheat the oven to 180°C (fan setting).

Line a baking tray with parchment paper, spread out the zucchini, drizzle with a little olive oil, season with salt and pepper, and bake in the oven for 30 to 35 minutes.

Season the salmon with a little olive oil, salt, and pepper on both sides. Place a pan over medium heat and cook the salmon for 3 to 4 minutes on each side, starting with the skin side down.

Add the boiled broccoli and lime zest to the pan, gently stir, and remove from heat.

For the dressing
In a small bowl, mix the light mayonnaise, lime juice, and chopped parsley with a spoon.

To assemble
In a serving bowl, add the cooked rice. On top, place the roasted zucchini, salmon, avocado slices, and broccoli. Finish with the dressing on top.