In a medium saucepan combine freekeh and 2½ cups water. Bring to a boil, reduce heat to simmer, cover, and cook until tender, 10-12 minutes or until water is absorbed.
Meanwhile, on a large baking sheet toss together grapes, honey, oil, thyme, salt, and pepper. Roast until grapes are shriveled and caramelized, about 20 minutes.
In a medium skillet (preferably nonstick), heat oil over medium. Add halloumi and cook, turning the pieces frequently, until browned on all sides, about 8 minutes.
In a large bowl toss together freekeh, grapes, halloumi, mint, lemon juice, and olive oil.