1. Place chops in a large shallow dish. Pour over lemon juice and season with oregano and pepper. Set aside for 15 minutes.
2. Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with tomatoes, red onion and olives, and season with salt and pepper. Add olive oil and vinegar. Toss gently to combine.
3. Heat the bbq to medium-high. Cook chops for 3-4 mins each side, or until cooked to your liking. Grease both sides of the halloumi with a little extra oil. Cook on the bbq or in a frying pan for about 1 minute each side, until golden.
4. Add mint to the salad and toss through. Place in a large serving bowl. Place chops and halloumi on a platter and sprinkle with combined lemon zest and parsley. Serve with lemon wedges.