Preheat the grill to medium.

For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.

Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.

For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.