W34 - SuperQuick: 10 min - veggie - potato - try to use EID: roseval aardappelen

• Meanwhile, cut the courgette into crescents. Slice the onion.
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chopped red onion and the courgette for 6 minutes.
• Meanwhile, cut the tomato into quarters. Add the tomato and basil creme to the frying pan and fry for another 2 minutes.
• Season with salt and pepper to taste.

• Finely chop the parsley.
• In a small bowl, mix the yoghurt with the parsley and extra virgin olive oil to taste. Season with salt and pepper to taste.

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.