Behind the Scenes: The Greek Tycoon’s Convenient Bride

While I was on holiday in Aruba I was sitting on my balcony (children blissfully asleep!) watching the sun set over the ocean in a rainbow of orange and red, and suddenly I pictured a man on that beach… my hero! He stood by the waves, hands thrust in his pockets, gazing broodingly out over the ocean, and of course I then had to discover just what drove—and haunted—him. That man turned out to be Lukas, my hero who is torn between duty and desire, and his heroine became Rhiannon, a woman who refuses to be obligated to any man!

The Greek Tycoon’s Convenient Bride is set in Greece, near and on the island of Amorgos, where I was fortunate enough to spend several weeks one summer in college.

Here is a recipe for Greek salad that I love to make:

Greek Salad

• 3 tablespoons olive oil
• 1 ½  tablespoons lemon juice
• 1 clove garlic crushed
• ½ tsp dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 3 tomatoes, cut into wedges
• ¼ red onion sliced into rings
• cucumber sliced thickly
• ½ green pepper sliced
• 4 oz feta cheese—cut or crumbled into small squares
• 16 kalamata olives

Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper.