Method:
1 Combine the rice, chicken, herbs, lemon rind, butter and a drizzle of olive oil in a bowl, season with salt and pepper.
2 Lay the silverbeet leaves on a flat surface, spoon a small amount of rice mixture on each leaf and roll to enclose.
3 Line a bamboo steamer with baking paper and place over a saucepan or wok half-filled with simmering water. Place dolmades in a single layer in steamer and cover. Cook for 6-8 minutes or until firm and cooked through.
4 Heat oil in a frying pan over a medium heat, fry the tomato slices for 2 minutes on each side, season with salt and pepper.
5 Combine Greek yoghurt and dill in a small bowl, season with salt and pepper.
6 Plate the tomato slices and top with the dolmades drizzle with the yoghurt dressing to serve.