Spinach, Basil and Cashew Dip
Add a stronger Parmesan if you prefer more flavour.
2 sliced kumatoes
1 can natural mussels
Steamed medium red pepper cut into strips
3 sticks of surimi unrolled and cut crosswise into thin strips
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
A chopped fresh parsley leaves
Place kumato slices on the plate. On top of these, place the mussels and surround them with strips of red pepper.
In a non-stick skillet sauté surimi strips for a couple of minutes, then place them around the centre area of the dish.
Shake oil olive oil, parsley and lemon juice together in a glass jar, drizzle over the salad and serve.