Soak the amaranth grains in water for at least 3 hours.

Boil the amaranth grains in salted water for 30–40 minutes.

While the amaranth is cooking, cut the mango into cubes and finely chop the red onion. Divide the arugula between two bowls and top with mango cubes and red onion.

Peel and slice the avocado. Drizzle with lemon juice and divide among the bowls.

Heat 1 tbsp vegetable oil in a pan over high heat, add the shrimp, and cook for 1 minute per side. Add the shrimp to the bowls.

Slice the halloumi into 6 pieces. Add vegetable oil to the same pan and fry the halloumi until golden brown on both sides, about 2–3 minutes.

Add halloumi slices and a spoonful of fig jam to each bowl.

Combine olive oil, amaranth oil, herbes de Provence, and balsamic vinegar in a small bowl. Season with salt and pepper to taste. Drizzle over the salad and serve.