I submitted this starter and the following two recipes to the 2011 ZEITmagazin cooking competition. The topic of the call was to create a meatless menu, though not strictly vegetarian, because fish was still allowed. While thinking about what to submit, I had the idea to tighten the limitations and create each dish using only one single color. There are plenty of ingredients available during spring and summer, so I thought, it’s a realistic and solvable task. The dish below was the starter for the competition, consisting only green ingredients.
