Peel some thin and tender carrots and cut them lengthwise. Put them in a baking bag, adding a pinch of salt and pepper, the cane sugar and 1-2 tsp sunflower seed oil. Close the bag and bake the carrots in an oven pre-heated to 180 °C for about  25 minutes.

Cut the chicken breast crosswise so that it makes for thin slices. Cut it into 2 cm strips and pull them on a barbecue skewer. Salt and pepper the pieces.

In a grill skillet, fry the barbecue skewers in 3-4 tsp sunflower seed oil. It should take no more than a few minutes.

Put the plum vinegar in a small bowl, and add the salt, allowing the salt crystals to melt.

Mix in the finely chopped herbs: the parsley, the chives, the coriander and finally the pistachio oil.