To make the dressing, whisk oil, 2 tablespoons of lemon juice, garlic, mustard, honey and dill together. Season well.
Cut the haloumi into 2-3cm pieces. Thread the tomatoes and haloumi onto skewers.
Heat a barbecue grill plate or char-grill on medium heat. Brush both sides of the sourdough with a little oil. Cook for 1-2 minutes on each side or until lightly charred.
Brush the skewers with remaining oil. Cook, brushing with dressing and turning often, for 5 minutes, or until golden. Transfer to serving plates. Spoon remaining dressing over skewers. Serve with char-grilled sour dough.