Before starting, wash and dry all produce.Dressing delicate greens in a vinaigrette can sometimes wilt the leaves. Tossing the heavier ingredients in your vinaigrette before adding the greens, will help keep your salad light! Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduceheat to medium-low. Cook, uncovered, until tender, 14-16 min. Drain and set aside.

While farro cooks, strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. 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 almonds and set aside. (NOTE: Cook halloumi in 2 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 fig jam, mustard, vinegar and 2 tbsp oil (dbl 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 over remaining almonds.