Ingredients

• 1 tbsp olive oil
• 2 Portobello mushrooms
• 100g/3½oz soft goats' cheese
• 1 sprig thyme
• leaves only
• 2 tsp honey
• freshly ground black pepper
• ½ garlic clove
• finely sliced
• 30g/1oz walnut halves
• 4 small cooked beetroots
• chopped
• ¼ onion
• finely chopped
• handful fresh parsley
• chopped
• 2 tsp balsamic vinegar
• 2 tbsp olive oil
• 30g/1oz walnut halves
• chopped

Directions

• 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.
• To serve
• place the grilled mushrooms onto serving plates with a dollop of salsa.