Step 1 Thread halloumi, capsicums, onion and zucchini alternately onto skewers. Place kebabs on a large plate in a single layer.
Step 2 Combine 1/4 cup of the lemon juice with oregano, rosemary and half of the olive oil in a small jug to make marinade. Brush kebabs with marinade, cover with a piece of cling film and refrigerate for 30 minutes, if time permits.
Step 3 Oil a barbecue hotplate; set to medium–high heat. Cook kebabs, turning often, for 10 minutes, or until vegetables are tender.
Step 4 Meanwhile, combine remaining lemon juice and olive oil in a salad bowl. Add salad leaves, cucumber, celery and sprouts to bowl; toss.
Step 5 Garnish vegie kebabs with extra oregano and rosemary; serve with green salad and torn toasted pita.