Heat your oven to be 400°F. Toss the pears, Honey, and oil. Arrange the pears on a parchment lined baking sheet in a single layer. Bake, turning once, until the pears are browned and barely tender, 15–20 minutes. The pears can be prepared a day in advance. Cover and refrigerate bring to room temperature before continuing.

While the pears are cooking, placed the Farro in a large, heavy frying pan over medium heat. Stir and toss, regulating the heat, so the Farro does not burn until it emits a nutty aroma, similar to popping popcorn.

Remove from the heat and transfer to a large pot. Add the water and 2 teaspoons (10 ml) salt. Bring to a boil, then turn to a simmer and cook until the Farro is tender, but still has a bit of tooth, about 30 minutes. Drain well and transfer to a large bowl. Let cool to warm, tossing occasionally.

Stir the honey, lemon zest, lemon juice, garlic and 1/2 teaspoons (2.5 ml) salt together until combined. Heat in the olive oil. Toss with the Farro and mix well. The salad can be covered in refrigerated at this point for up to one day. Bring to room temperature before continuing.

If you have left over haloumi, remember in the summer that the cheese fried with watermelon is nice to eat.

Sometimes the grain I want is not available. I have used pearl barley and couscous as substitute for the farrow.