Last Thursday morning the internet was down which put a halt to just about everything I had planned that day. So, based on purely what I had available at home, that is in season, I created this dish for my lunch and it was delicious. Carrot and apricot salad with chicken uses Dordogne-grown apricots and is easy to throw together for a light lunch.

3 grated and raw, medium sized carrots

2 apricots, chopped

1 tablespoon of Olive oil

Balsamic vinegar

Juice of half a lemon

2 teaspoons of brown sugar (Cassonade)

Chopped fresh parsley or chives

Crumbled Feta cheese

Salt and pepper

1 chicken filet

 

  • Mix the carrots and apricots together
  • Drizzle with the olive oil
  • Add some Balsamic vinegar but not too much as to make the carrot turn brown
  • Add the lemon juice and sugar
  • Season with salt and pepper and leave for half an hour for the juices to marinate
  • Cook the chicken according to your preference. I fried mine with a tiny bit of oil, salt and black pepper and Herbes de Provence. The chicken is best served warm
  • When ready to serve, add the chopped parsley or chives to the carrot/apricot mixture
  • Arrange the carrot/apricot mixture on a plate with the chicken and sprinkle with the crumbled cheese

 

As an afterthought, I could have added a little red onion, very finely sliced. This would add a further colour and slightly alter the taste. I would use the onion sparingly so as not to overpower the sweetness of the apricots. Afterall, they are the fruit in season and the star of the show here. The addition of the sugar just helps the sweetness on its way a little.

 

 

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.