Preheat the oven to 180°C.
Place the grapes on a baking tray lined with baking paper. Drizzle with oil, vinegar and honey then sprinkle over the thyme with a generous pinch of salt and pepper.
Bake for 15 minutes then set aside to cool slightly.
Cut the haloumi into batons or slices. Heat a splash of oil in a non-stick frypan. Cook the halloumi on medium-high heat until nice and golden on all sides. Reduce the heat and add the truffled honey. Gently toss the halloumi to make sure it’s well coated.
Serve the halloumi next to the grapes and decorate with dried edible flowers.