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 until farro is tender, 16-18 min. Drain farro and rinse with cold water. Set aside.

Meanwhile, halve tomatoes. Roughly chop parsley. Peel, then cut half the 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. Rinse halloumi in cold water, then pat dry with paper towels.

Whisk together onions, fig spread, 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 bowl with 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. (NOTE: Don't overcrowd the pan; cook halloumi in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side.

Divide salad between plates, then top with halloumi. Sprinkle olives over top.