Pulled ginger beer gammon salad with quinoa
- November 2020
- Serves 4-6
- Hands-on time 20 min, oven time 1 1/2 hours
Celebrate the flavours of Christmas all throughout winter with this pulled ginger beer gammon and quinoa salad, which comes dressed with orange segments and pomegranate seeds for a festive touch.
- Dairy-free recipes
- Gluten-free recipes
- 27.4g (7.9g saturated)
- 23.3g (11.1g sugars)
- 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)
- 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 pull apart – if not, cook for a little longer. Cool, then shred and mix with its juices.
- 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).
- Mix the orange juice with the olive oil, pomegranate molasses, lemon zest and juice in a small bowl, then season.
- 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.
Don’t fancy quinoa? Use a pouch of ready-cooked grains or wholemeal rice (check it’s gluten free if need be).
Cook the pulled gammon, cool, cover and chill, then reheat on the hob to serve with the salad.
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