1Put the freekeh into a saucepan with 3 cups of water and a little sea salt. Bring to the boil and simmer for about 40 mins or until tender. Drain and cool.
2Meanwhile, combine the onion, currants, juice, vinegar, ¼ cup of the oil, parsley and mint in a large bowl.
3Heat a large heavy-based frying pan over a high heat. Coat the lamb in the remaining oil. Add the lamb to the pan; cook until the blood begins to rise to the surface. Turn the lamb over, reduce the heat and cook for a further 5 mins. Transfer the lamb to a warm plate, cover loosely with foil and let it rest for 5 mins.
4Transfer freekeh to the bowl with the herbs and season with sea salt and freshly ground black pepper. Toss to combine.
5Put the spinach leaves onto a serving platter; top with the freekeh mixture, reserving a little of the dressing in bowl, and tomatoes. Slice the lamb thinly across the grain and place over the salad. Drizzle with the reserved dressing.