Grilled vegetable & haloumi stack with wholegrain toast

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).