Before starting, wash and dry all produce. Add the 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, until farro is tender, 14-16 min. When farro is done, strain, rinse with cold water and set aside.

While the farro cooks, halve the tomatoes. Cut the cucumbers in half lengthwise, then into 1/4-inch half-moons. Roughly chop the parsley. Roughly chop the spinach. Cut the halloumi into 1/4-inch thick slices, rinse, then pat dry with paper towel. Combine the onions with 1 tbsp vinegar and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then the 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!) Transfer to a plate and cover with foil to keep warm.

Whisk the mustard, fig jam, 1 tbsp water and 2 tbsp oil (dbl both for 4 ppl) into the large bowl with the onions. Set aside.

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

Divide Greek grain salad between plates and top with golden halloumi. Drizzle over any remaining dressing.