Pulled ginger beer gammon salad with quinoa

Method

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 pull apart – 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.
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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.