Heat the oven to 200 C / 400 F. On a 33 x 23 cm / 13 x 9-inch sheet pan, toss the grapes with 1 tbsp olive oil and the thyme sprigs.

Roast for 15 to 18 minutes, until the grape skins split and the juices turn syrupy. Set aside.

While the grapes roast, brush both sides of the baguette slices with the remaining 2 tbsp olive oil.

Arrange the bread on a second sheet pan and toast in the same oven for 5 to 6 minutes, flipping once, until the edges are golden and firm.

Pat the halloumi slices dry with paper towels. This helps them brown instead of steaming in the pan.

Heat a 10-inch nonstick skillet over medium-high heat. Add half the halloumi slices in a single layer, working in two batches so they don't touch.

Sear for 2 to 3 minutes per side, until deep golden with a little crisp at the edges. Repeat with the second batch.

Top each toasted baguette slice with a slice of warm halloumi.

Spoon the roasted grapes and their juices over the halloumi.

Drizzle with honey, add a crack of black pepper and a pinch of flaky salt. Scatter thyme leaves on top and serve right away.