Pulledgingerbeergammon
withquinoa,orange,
watercressandpomegranate
salad
SERVES4-6.HANDS-ONTIME 20 MIN,
OVENTIME1½HOURSMAKE
AHEADCookthepulledgammon,cool,
coverandchill,thenreheaton
thehobtoservewiththesalad.EASY
SWAPDon’t fancy quinoa? Use a
pouch of ready-cooked grains
or wholemeal rice (check it’s
gluten free if need be).
FOOD
TEAM’S
TIPLeftover gammon can be used
in other recipes such as a twist
on tacos or with cheesy pasta.- 750g gammon joint
- Splash of vegetable oil for frying
- 1 onion, sliced
- 250ml fiery ginger beer
- 140g quinoa
- 2 small oranges, cut into
segments, reserving any juice- 4 tbsp extra-virgin olive oil
- 1½ tbsp pomegranate molasses
- Grated zest and juice ½ large lemon
- 120g bag watercress
- 150g pomegranate seeds
YOU’LL ALSO NEED...
- Medium shallow hob-safe casserole
(one with a lid)
1 Heat the oven to 200°C/180°C fan/
gas 6. Cut the gammon into 5cm chunks
and brown on all sides in the casserole
with a splash of oil over a medium-high
heat for 4-5 minutes. Stir in the onion
and fry for 2 minutes, then pour in the
ginger beer and 250ml water. Bring to
the boil, cover, then oven-cook for
1½ hours. The gammon should pullapart – if not, cook for a little longer.
Cool, then shred and mix with its juices.
2 Meanwhile, put the quinoa in a small
pan with 500ml cold water. Bring to the
boil, then reduce the heat to low-
medium and simmer for 15 minutes or
until soft and fluffy (add a splash more
water if the quinoa starts to dry out).
3 Mix the orange juice with the olive oil,
pomegranate molasses, lemon zest and
juice in a small bowl, then season.
4 Drain the cooked quinoa and transfer
to a large bowl. Toss with most of the
dressing, then put on a platter. Sprinkle
with the watercress, orange segments
and pomegranate seeds, then top with
the shredded ham. Serve with the
remaining dressing in a small bowl.
PER SERVING (FOR 6) 473kcals, 27.4g
fat (7.9g saturated), 32.1g protein,
23.3g carbs (11.1g sugars),
4g salt, 4.2g fibreGAMMON