½ cup whole-grain freekeh (replace with quinoa or barley if you struggle to find freekeh)
3 cups water
¼ small red onion, very finely sliced
1T lemon juice
1t red-wine vinegar
80ml extra virgin olive oil
⅓ cup chopped flat-leaf parsley
1T chopped mint
500g lamb backstraps (eye of loin) or fillets
freshly ground black pepper
70g baby spinach leaves
350g selection of cocktail tomatoes, halved
Bring the freekeh to the boil in a saucepan with the water and a pinch of salt, then simmer for about 40 minutes or until it is tender. Drain it and let it cool a little.
Combine the onion, currants, lemon juice, vinegar, 60ml of the olive oil, parsley and mint in a large bowl.
Heat a large heavy-based frying pan over a high heat. Coat the lamb in the remaining oil. Add the lamb to the pan and cook until the blood begins to rise to the surface. Turn the lamb over, reduce the heat and cook for a further five minutes. Transfer the lamb to a warm plate, cover it loosely with foil and let it rest for five minutes.
Transfer the freekeh to the bowl with the herbs and season with sea salt and freshly ground black pepper. Toss to combine.
Place the spinach leaves on a serving platter; top with the freekeh mixture, reserving a little of the dressing in the bowl, and add the tomatoes. Slice the lamb thinly across the grain and place it on top of the salad. Drizzle the reserved dressing on top.
Originally published in HL Jan/Feb 2016