Autumn vegetable and green olive salad

Ingredients

1	Pumpkin, plus a selection of other autumn vegetables, such as leeks, parsnips, brussels sprouts, beetroot, silverbeet, carrots (Main)
1 to drizzle	Olive oil
1 to taste	Sea salt and cracked black pepper
200 g	Pitted green olives
150 g	Parmesan cheese
½ cup	Sourdough bread, crumbs

Dressing

2 tsp	Red wine
1 tsp	Lemon juice
1 tsp	Brown sugar
1 tsp	Salt
2 Tbsp	Walnut oil

Directions

1. Preheat the oven to 180C. Slice the vegetables and spread on an oven tray.
2. Drizzle with olive oil and season. Bake until tender then remove.
3. Line a tray with baking paper. Grate the parmesan and arrange in rounds then bake for approximately 10 minutes or until they are golden. They will become crisp once cooled.
4. Halve the olives and remove stones.
5. Heat a frypan and add 1 Tbsp olive oil then when hot, add the crumbs and lightly toast.
6. To make the dressing; whisk all the ingredients together and taste for seasoning.
7. To serve - arrange the vegetables on each plate with the parmesan crisps and the breadcrumbs, then spoon over the dressing.