STELLA'S COOKBOOK

Ruby, red or golden baby beets, boiled and pickled in vinegar brine with sliced onion is served frequently at meals.

Arroz kon kaldo de tomat is a much-loved rice pilaf made with fresh ripe tomatoes that often appears at the Rhodesli tables.

Salata de berenjenas fritas features frequently at the Rhodesli table.

Fijones, or as is known in Turkey, Piyaz, is a refreshing, healthy black-eyed bean salad garnished with hard-boiled eggs, olives, red onions and fragrant fresh herbs.

“Salata a la Turka” similar to the Turkish shepherd’s salad or the Israeli chopped salad appears at summer-time tables on the island of Rhodes. This colourful salad is at its best especially in the summer when the tomatoes are ripe, juicy and at their peak and cucumbers crunchy. This simple salad makes a healthy and delicious accompaniment to grilled meat or chicken with lots of warm flatbread to scoop up the tangy lemon and olive oil dressing.

This tasty citrusy-flavoured potato salad, redolent with fragrant herbs and tossed with black olives, capers and quartered hard-boiled eggs, makes a fabulous accompaniment to grills or roasts.

One of my favourite childhood salads is the Greek country salad, which reminds me of my idyllic annual visits to Rhodes Island with my family.

A wonderful way to brighten up your table is to serve this easy Moroccan-inspired carrot salad, infused with an exotic dressing that is both spicy and sweet.