Goulter’s Vinegar

Goulters Vinegar Products is a family run business made in the heart of Nelson, NZ. Their main product, Apple Cider Vinegar (ACV), is made using only organic NZ grown apples. We love the honest ethos Goulters holds with the only vinegar on NZ shelves with a 5.9-6.3% strength. Compared to most other brands that sit at only 3-4%. Not only is ACV great for human health such as killing harmful bacteria, as it is the only acid that alkalinise in gut. ACV is also been used for cleaning and disinfecting, treating nail fungus, lice, warts and ear infections.


Green Salad, Sourdough Croutons + Hemp Tahini Dressing 

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Serves 2
Ingredients:
2 handfuls broccoli florets 
Handful cherry tomatoes 
Spinach/ rocket 
1/4 cup edamame beans, blanched in boiling water 
2 zucchinis, spiralled 
Olive oil 

Croutons:
4 slices of old sourdough bread, cut into chunks
1 1/2 Tbsp olive oil
1 clove of garlic, crushed
Good pinch of salt and pepper

Dressing: 
1 Tbsp hemp oil 
1 Tbsp tahini 
Juice of 1 lime
1/2 Tbsp Goulters Apple Cider Vinegar
2 Tbsp water 
1 tsp tamari 
Pinch of salt 

Method:

Heat a skillet over a medium heat and add olive oil + crushed garlic. Then add the bread chunks and the salt + pepper. Cook for ~5mins or until the bread has turned golden and crispy. Once cooked place in a bowl and set aside. 

Using the same pan add a little more olive oil as well as the broccoli florets. Cook the broccoli until slightly charred then add the tomatoes and cook for a couple more minutes. Take off the heat and set aside. 

For the dressing add all ingredients to a cup and mix until well combined. 

To serve layer the salad into a bowl starting with the zucchini, followed by the broccoli, tomatoes, spinach/rocket, edamame beans. Then top with the croutons and dollop over the dressing. Repeat this process. 

* If you are making this salad ahead of time leave out the croutons and take separately, to prevent them from going soggy. Add them when you are about to eat the salad. 















Rosa Flanagan