Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Drain and rinse the beans. Quarter and deseed the lemon(s). Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the feta (crumbling before adding), chopped olives, chopped peppers, oregano, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Season with salt and pepper. Set aside to marinate, stirring occasionally.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the harissa paste and 2 tablespoons of water (4 tablespoons for 4 servings) (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked beans and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!