Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook uncovered, until farro is tender, 14-16 min.When farro is done, drain and set aside.

Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves off stems.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Core, then cut pepper into 1/2-inch pieces.Cut halloumi into 1/4-inch-thick slices. Rinse under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of cheese.)

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)Pan-fry until golden-brown, 1-3 min per side. Transfer halloumi to the plate with almonds and set aside.

Add 1 tbsp (2 tbsp) oil, then onions, peppers and thyme to the same pan. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min.

Meanwhile, whisk together Dijon, vinegar, half the fig spread and 2 tbsp (4 tbsp) oil in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper, then toss to coat.

Divide farro salad between plates. Top with halloumi. Sprinkle with remaining almonds.Spoon remaining fig spread over top, if desired.