Loaded Potatoes with Greek-Style Cheese, Olives & Yogurt Sauce

• Meanwhile, slice the courgette into crescents. Chop the onion into half rings.
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and courgette for 6 minutes.
• Meanwhile, quarter the tomato and add it to the courgette. Add the basil crème and fry for 2 minutes.
• Season to taste with salt and pepper.

• Finely chop the parsley.
• In a small bowl, combine the yogurt with the parsley and some extra virgin olive oil as preferred. Season to taste with salt and pepper.

Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.