Rinse the farro under cold water. In a pot, combine with water and salt. Boil, then simmer with orange zest and juice for about 30 minutes until tender. Drain any excess liquid.

Preheat the oven to 400°F (200°C). Toss cubed sweet potato, diced bell pepper, and sliced onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Slice the halloumi into 1/2-inch slabs. Heat olive oil in a skillet over medium-high heat. Fry halloumi for 2-3 minutes on each side until golden brown.

In bowls, layer arugula or mixed greens, followed by farro, roasted vegetables, and crispy halloumi.

Drizzle hot honey over the assembled bowl, top with avocado, pumpkin seeds, and fresh herbs. Serve warm.