Place the chicken, garlic, lemon, oregano and olive oil in a bowl, season with sea salt and freshly cracked black pepper, toss to coat. Thread one slice of chicken onto each skewer, this should make 16.
Preheat a chargrill or barbeque over medium heat. Lightly brush haloumi with olive oil and grill for 1-2 minutes each side. Remove from heat and set aside, keep warm.
Chargrill the chicken skewers in batches for 4-5 minutes each side or until cooked through.
Place the tomatoes, cucumber and red onion in a bowl, drizzle with Praise Tomato, Basil and Garlic Vinaigrette, toss to coat.
To serve top haloumi with chicken skewers and serve with tomato salad, green olives, fresh basil, and lemon.