Start with the dressing. Mix the yoghurt and chevre cheese. Taste with a little pepper.
Place the salad on a big plate. Slice the beets and put on top of the salad. Sprinkle over the pine nuts or sunflower seeds and add a little olive oil and lemon juice.
Grill the salmon on high temperature, approx. 3-4 mins on each side. Then afterwards you grill the spring onion. Top the salad with spring onion and salmon. Serve with the cheese cream and fresh thyme.