Preheat a barbecue to medium-high.
Combine the oil, lemon juice, garlic, salt and pepper in a non-metallic bowl.
Add the cutlets and toss to coat. Barbecue the cutlets for 6-8 minutes or until cooked to your liking.
Brush the haloumi with the oil and char-grill for 2 minutes each side.
Place the snap peas, peas, mint, vinegar and extra oil in a bowl and toss to combine.
Arrange the pea salad on serving plates and top with the haloumi and cutlets.