Pumpkin and balsamic vinegar winter salad

Remove seeds and slice pumpkin into 2 cm wide crescents.
Place on an oiled baking sheet. Drizzle pumpkin with olive oil and season.
Grill for about 10 minutes. Turn, brush with extra oil if necessary and grill until tender and golden. Edges will blacken slightly, resulting in a caramelised flour.
Remove from grill and, while still hot, drizzle lightly with balsamic vinegar.
While pumpkin is grilling, prepare salad on individual plates or 1 large platter. Drizzle olive oil and a little vinegar over salad and season.
Top with warm (but not hot) pumpkin crescents and Parmesan shavings.
Serve salad with crusty bread.