Bring a medium saucepan of water to a boil, add the farro and reduce the heat to medium. Cook for 20 minutes, stirring occasionally. Drain and set aside.

Heat 2 teaspoons of the oil over medium heat in a nonstick skillet. Place the lemon halves in the skillet, cut sides down, and cook without moving till charred (5 - 10 minutes). Remove from the skillet and let cool for about 5 minutes. Wipe the skillet clean.

Toast the almonds in the skillet till fragrant. Pour into a bowl and set aside.

Squeeze the lemons into a measuring cup (you should have 1/4 cup of juice), add the honey and 1/2 teaspoon of salt and whisk till combined. Continue to whisk while slowly pouring in 1/4 cup of olive oil. Whisk till emulsified.

Place the kale into a serving bowl and just enough of the dressing over to coat, along with 1/2 teaspoon of salt. Use your hands to massage the dressing into the kale, coating thoroughly. Add the drained farro, figs and almonds, along with some more of the dressing. Toss again to coat.

Cook the halloumi slices in the clean skillet over medium-high heat till golden brown on both sides.

Divide the salad into serving bowls, tuck in the halloumi slices and drizzle with the remaining dressing. Serve warm or at room temperature.