Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.

Rinse the farro (spelt rice) in a sieve under cold water. Bring to a boil in a pot with plenty of salted water and cook over medium heat for about 20 minutes until al dente. Then drain, rinse briefly with cold water, and leave in a bowl to cool until lukewarm.

Gently wash the fresh figs, pat dry, and cut into quarters. Place the fig wedges on the baking tray, drizzle with 1 tbsp of honey, and sprinkle with fresh thyme leaves and a small pinch of salt.