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Photo of Grilled vegetable & haloumi stack with wholegrain toast by WW

Grilled vegetable & haloumi stack with wholegrain toast

8
Points® value

Meal Items

Oil spray

1 x 3 second spray(s)

Pumpkin

1 cup(s), (100g)

Red capsicum

¼ medium

Asparagus

½ bunch(es)

Zucchini

¼ medium

Tomato(es)

¼ small, (roma)

haloumi cheese

30 g

canned cannellini beans, rinsed, drained

¼ 400g can, (60g)

Olive oil

1 tsp

lemon juice

1 tsp

Wholegrain bread

1 slice(s), toasted

Notes

Preheat a chargrill pan. Lightly spray 100g pumpkin (thinly sliced), 1/4 red capsicum (thickly sliced), ½ bunch asparagus, ¼ zucchini (sliced), ¼ roma tomato and 45g haloumi cheese with oil. Cook pumpkin until tender. Cook remaining vegetables and haloumi until golden. Combine 60g canned cannellini beans (rinsed, drained, warmed) with vegetables. Drizzle vegetable stack with 1 tsp each of olive oil and lemon juice and serve with 1 x 35g slice wholemeal bread (toasted).