Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) 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

While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water, then pat dry with paper towels. (TIP: This will reduce the saltiness of the 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 the almonds so they don't burn!) Transfer to a plate. Add halloumi to the same pan. Pan-fry, until golden-brown, 1-3 min per side. Transfer to the plate with the almonds and set aside. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)

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

While veggies cook, whisk together mustard, vinegar, 1 tbsp fig jam and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add farro, veggies, spinach and half the almonds. Season with salt and pepper. Toss to coat.

Divide farro salad between plates. Top with halloumi. Sprinkle remaining almonds over top.