In the framework of the gastronomic festival held in Golden Hall, we talked about the value of Greek organic products, we presented the excellent quality organic products B by Nadia Boule and we cooked with chef Haris Bonanos a great dish: pasta salad with vegetables, peppers, mushrooms, sun-dried tomatoes, lime, organic extra virgin olive-oil and lime dressing, organic virgin olive oil and orange pepper, gobi-beri and aniseed asteroids.
Following a healthy diet is not just about avoiding unhealthy and junk food, but also means taking all the necessary nutrients in anything we consume on a daily basis.
The nutritional value of organic food is an indisputable fact. A biological-organic product is grown and processed without the use of synthetic fertilizers, insecticides, herbicides, fungicides, antibiotics and synthetic hormones. Still, legislation on organic food prohibits additional preservatives or enrichment with synthetic dyes and additives.
According to scientific studies carried out in recent years, organically grown foods have a a higher content in vitamins, calcium, magnesium, phosphorus, iron and low quantity in mercury. Organic products, in addition to their higher content of vitamins and minerals, also have a higher content in flavonoids , antioxidants that are produced by plants in response to environmental pressures from competing plants or insects. The antibiotics and pesticides that are used in the production of conventional products influence the production of these protective elements, resulting in much smaller amounts of these valuable antioxidants in the product.
In addition, many pesticides and hormones used in the production of conventional products affect our endocrine system and are associated with an increased risk of developing chronic diseases such as some forms of cancer. For all these reasons, it is advisable to take care of our health by choosing organic products for our family and us.
In this recipe, we chose certified organic products by Greek producers, because we strongly believe that the ingredients in a recipe are those which determine the result of a dish.
Ingredients (for 4 servings):
- 1 kilo pasta-farfalle
- 4 red and 4 green peppers
- 250g Portobello mushrooms
- ½ bunch fresh coriander
- ½ bunch of fresh parsley
- 100g of fresh arugula
- Zest of one lime
- 3 tbsp. orange-gojiberries and asteroid anise.
- 250 g of sun-dried tomatoes
- Organic extra virgin olive oil
- Messolongi merlot salt with pepper corns and oregano
- In a large saucepan, boil your pasta al-dente, strain and leave them to cool.
- Cut your vegetables (peppers) in equal parts to cook evenly.
- Sip the peppers in a little olive oil for a while so they stay crisp.
- Follow the same steps for the mushroom and the pine nuts.
- Once our materials are almost ready, chop off our herbs and start putting our ingredients in a large bowl to mix them.
- Add the sun-dried tomato (cut into thin slices), the fresh arugula, lime zest and the spread.
- Finally, add salt, pepper and olive oil.
- Stir well and serve.
Enjoy your amazing salad!
* We thank chef Harris Bonanos for his wonderful recipe.
Molecular biologist - nutritionist