These first few days of October have been beautifully sunny....I could actually sit outside to eat my lunch. I've been on a couple of long runs to make the most of it as i'm pretty sure my countryside runs will become much fewer and far between once the cold and wet kicks in!

I wanted to post a quick recipe today- a salad I made a few weeks ago after my homegrown purchases from Barefoot Therapies, fig season is soon to be over and so I wanted to get this in quick. If you've also been blessed with some late season sunshine this is the perfect companion for outdoor dining.

I topped my salad with a little of this courgette chutney, but if you fancied something a little different why not try my vegan feta cheese crumbled over the top!

Recipe: Fig and almond salad

Serves 2

Ingredients

• 2-3 figs- sliced
• A few mint leaves- roughly chopped
• Handful of flaked almonds
• 2 cup loose packed spinach

dressing:

• 1 tbs olive oil
• 1 tbs balsamic vinegar
• 1 tsp maple syrup

Method

Whisk dressing ingredients together and set aside.

Place spinach leaves on a plate/shallow bowl. Top with remaining salad ingredients and drizzle dressing over the top.

Add optional chutney/feta etc if desired.