Heat up your grill.
Thread the chorizo, tomatoes & halloumi chunks onto the skewers alternately (I began and ended with a tomato, but you don’t have to!).
Lay the skewers on a grillr pan (it’s best if you lay them on a metal grill over a pan so that the juices can drip through). Grill for about 10 minutes, turning regularly (and carefully!) until the halloumi is crisp and browned.
Meanwhile, whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate.
When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Enjoy immediately with some nice fresh bread (if you like!).