MEATLESS MONDAY: potatoes with tahini & mini pavlova

While I write big, dark clouds are rolling in and a thunder is growling in the distance, like a loud and angry murmur. A few flashes have already lit up the summer night sky. And the first heavy raindrops are about to hit the heated up ground, every minute now. And I can't wait.

My cute, three year old nephew Felix is afraid of thunderstorms. Only recently, he jumped on me while we ate dinner together, just in time with the first loud roaring of the clouds, far away. I wanted to take his fear from him, so I told him that it's only the clouds in the sky, crashing together, making some noise. That the flash is for us to enjoy its light, like firework, and the rain to provide drink for the plants. I told him to take a deep breath of the summery, rained-on air. And he clearly understood that I actually loved a good summery thunderstorm, because of all of this. He might think I'm nuts now....

Within the last two weeks or so, I've experienced quite a few ups and downs. How many ups and downs can you possibly have within two weeks, you think? Well, there was a lot to worry about. At least, I worried about some things that now seem uncalled for. And today, I feel like this imminent storm will be cleaning and soothing, and is going to provide me (and us all) with a clean slate and a fresh start. And don't we all need a fresh start, from time to time? A reason to be positive and good, again. And forgiving.

POTATO CRISPS WITH TAHINI YOGHURT DRESSING

INGREDIENTS

• 10 - 12 medium sized potatoes, in three colors (mine were yellow, red and purple-blue)
• 1/2 cup natural greek yoghurt
• 2 tbsp. tahini (sesame paste)
• 1 garlic clove, minced
• 1 cup rocket, coarsely chopped
• 1 large tomato, diced
• 1/2 lemon, juice
• 1/4 olive oil
• 2 tsp. fleur de sel

METHOD

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Wash the potatoes, and peel them, if you prefer (I couldn't be bothered). Cut them in sixth, lengthwise.
3. Cover the potatoes in the olive oil, add 1 tablespoon of fleur de sel and roast in the oven until crispy, for 25 to 30 minutes. Remove from the oven and let cool, slightly.
4. In the meantime prepare the tomato (dice) and chop the rocket. Combine the yoghurt with the minced garlic, lemon juice and other tablespoon of fleur de sel.
5. Place the potato crisps on a platter, sprinkle with the yoghurt-tahini dressing, the rocket and last but not least the tomato dices. Serve tepid.

You can find the recipe for the mini pavlova with pomegranate and rosewater syrup over on my blog, soon (tomorrow). Now I'm off to enjoy the thunder storm, because there will only be so many more summer thunder storms now. Eeep!

Good bye and all my love,

Scarlett

Ps: There was hail, too! What more do you possibly need to just do nothing but sit and marvel?