1. Rinse and drain the lentils and place in a medium-sized saucepan. Add the shallots, garlic, root ginger and bouillon powder and cover in cold water. Bring to the boil, then lower the heat and simmer for 10-15 minutes, or until tender. Stir occasionally. Remove from the heat and drain away the excess water.
2.Heat a medium sized frying pan over medium heat. Add slices of haloumi and cook for 1-2 minutes each side or until golden.
3. Divide the salad leaves between serving plates, chop cucumber, half tomatoes and pile the red lentils and haloumi on top. Garnish with the coriander or mint and lemon wedges (for squeezing) and serve.