Wash and dry all produce. Preheat oven to 400 degrees. In a medium pot, bring 31/2 cups water and stock concentrate to a boil. Halve orange and lemon crosswise. Peel sweet potato, then cut into 1/2-inch cubes.

Toss sweet potato on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until lightly browned and tender, 20-25 minutes

Once water is boiling, add farro to pot. Cover, lower heat, and simmer until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro.

In a medium bowl, whisk together 1 tsp mustard (we sent more), juice from 1 lemon half, juice from 1 orange half, and a large drizzle of olive oil. Season with salt and pepper. TIP: To add extra citrus to the salad, peel remaining orange half and chop into pieces.

Halve, pit, and peel avocado, then thinly slice.

Divide farro between plates. Drizzle with half the dressing. Toss arugula with as much of remaining dressing as you like, then place on top of farro. Divide sweet potato, avocado, and orange pieces (if using) between plates, then sprinkle with almonds and feta cheese.