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Heat the grill to medium-high. Cut broccoli lengthwise into roughly ¼-inch-thick spears (so they resemble asparagus). Toss on a sheet pan with salt, pepper and enough olive oil to coat (about 2 tablespoons). Add the halloumi and coat in the oil on the sheet. Set aside.
In a small bowl, zest 1 lime over the grapes and toss to coat. Refrigerate until ready to use. Squeeze the juice from both limes.
Clean and grease the grates (or if using a broiler, see Tip). Grill the broccoli with the lid on until charred underneath and bright green, 4 to 5 minutes. Flip the broccoli, add the halloumi and cook, covered, until the halloumi is browned and softened and the broccoli is crisp-tender (it should give when pressed in the stalk), 4 to 5 minutes.
Transfer the broccoli and halloumi to a platter or plates and drizzle with the lime juice. Top with the grapes, mint and a generous drizzle of olive oil. Season with salt and pepper and serve right away.