Before starting, wash and dry all produce. Add farro and 3 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, simmering until farro is tender, 14-16 min. When farro is done, strain, rinse with cold water and set aside.

While the farro cooks, halve tomatoes. Roughly chop parsley. Peel, then cut half the red onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop olives. Roughly chop spinach. Cut halloumi into 1/4-inch thick slices, then rinse and pat dry with paper towels.

Whisk together onions, fig jam, vinegar, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) in a large bowl.

Add farro, tomatoes, spinach and parsley to the large bowl with the dressing. Season with salt and pepper, then toss to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then halloumi slices. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!)

Divide Greek grain salad between plates and top with halloumi. Sprinkle chopped olives over top.