Spring Halloumi Salad with Strawberries and Snap Peas

0 Bring a medium pot of water to a boil. Add the farro and a generous pinch of salt and cook according to package directions until it’s tender but still has a slight chew. Drain and set aside to cool.
1 Finely grate the zest of the lemon into a large bowl. Juice half the lemon into the bowl. Add the oil, vinegar, honey, 3/4 teaspoon salt, and several grinds pepper and whisk to combine.
2 Add the shallots, snap peas, strawberries, chickpeas, 1/2 teaspoon salt, and several grinds pepper to the bowl. Toss to coat everything in the dressing and set aside.
3 Heat a large nonstick skillet over medium-high heat. Add the sliced halloumi and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes more. 
4 Add the cooled farro and mint to the bowl and toss to combine. Season with salt to taste. Divide the salad between bowls. Tear the halloumi into bite-size pieces onto each bowl. Sprinkle with the pistachios.