Rinse, dry and chop the nuts well. Roast them in a pan without fat and take them out.
Peel, wash and finely grate the carrots. Mix lemon juice and sugar. Mix with the carrots and nuts. Leave to stand for about 30 minutes.
Either wash or skin the apricots. For skinning, boil water over the apricots and remove the skin. Halve the fruits, stone them and cut them into slices. Fold into the salad and serve.