Anyone who thinks a healthy meal is too expensive to buy, too complicated to prepare or too boring to eat needs to see chef Brad Clease in action.

Mr. Clease invited The Royal Gazette into his kitchen at Ten restaurant, in Dundonald Street, where he showed how easy it is to rustle up a mouth-watering wahoo salad in just a few minutes.

The ingredients for the dish below, which would serve a family of four, cost less than $20 and Mr. Clease insists you don't have to be skilled in the kitchen to throw it all together. The Royal Gazette, which ate the meal, can confirm it tastes pretty good too.

Health Minister Michael Scott also gave it the thumbs up, saying: "The wahoo salad sounds nutritious, delicious and healthy and is just one of the kinds of healthier meals we believe should be more readily available for the Island's children."

Ingredients:

two carrots

two ounces pickled ginger

handful of dry cranberries

one bag arugula

one lemon

one lime

six to eight ounces wahoo

two tablespoons virgin olive oil

dash rice vinegar or cider vinegar

dash salt and pepper

soy sauce for dipping

Method:

1) Thinly slice the carrots and toss in the dash of rice vinegar or cider vinegar.

2) Put the arugula in a mixing bowl with the dash of salt and pepper and add the olive oil, cranberries, ginger and juice and a bit of zest from the lemon and lime.

3) Toss it and throw it on your plates.

4) Slice the fish. Either add it to the plates raw, sear it for 30 seconds to a minute on each side for medium rare, or longer for personal preference.