Firstly drain off the mozzarella milk and cut the cheese into 4 pieces. Wrap each piece of cheese in the spec and secure with the cocktail sticks. Trim up the monkfish tail and cut it into thick pieces, the same size as the mozzarella and wrap up the same as the mozzarella.

Heat a non stick pan until very hot - with a little olive oil, and place the wrapped mozzarella and monkfish in the pan and season.

Place the salad in a bowl with the olive oil and balsamic vinegar and some seasoning and mix. Place the salad onto two plates in a high pile and remove the mozzarella from the pan once the spec is nice and crisp and the monkfish is cooked. Put the mozzarella and monkfish on the top of the salad and sprinkle with the toasted seeds and pour over the remaining juices from the pan. Add 2 tbsp of chutney on the side of the salad on both plates and serve.

Per serving: 298 Calories (kcal); 32g Total Fat; (93% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates