Throw away the vitamin supplements, forget the tonics. Cook up kiwis instead for a deliciously health-packed dinner.

They may be small but kiwis are nutritional powerhouses when it comes to providing us with goodness. These New Zealand treasures provide more vitamin C than any other popular fruit, high levels of potassium, vitamin E without the calories and lots of fibre. And there's so much more you can do with them than just eat them on their own.

The following serving suggestion has beeb created by native New Zealand head chef at London's award winning Sugar Club restaurant, Peter Gordon. He said:"Kiwis are a very versatile fruit and work well in a number of dishes or as a main ingredient in a salsa or sorbet, and of course are equally delicious if you simply "cut and scoop" to enjoy on their own."

RARE ROASTED BEEF SALAD WITH CHILLED KIWIFRUIT SALSA

2 tablespoons peanut oil 500g piece fillet steak, trimmed of fat and at room temperature Freshly ground black pepper Salt 1 small can water chestnuts 1 red pepper, deseeded and finely sliced 3 spring onions, trimmed, washed and cut into short lengths 100g snow peas, topped and tailed cup blanched peanuts 2 cups fresh bean sprouts 2 ZESPRI kiwifruit, sliced, for gar-nishing

For the kiwifruit salsa 3 ZESPRI kiwifruit 1 tablespoon lime juice Salt 1 hot red chilli 1 tablespoon chopped coriander

Serves 4

What to do,

1 - Heat a small heavy-based casserole or cast iron dish and add one and a half tablespoons of the peanut oil.

2 - When the oil is hot, add the beef and brown well on one side.

3 - Grind over plenty of black pepper, then turn the meat and cook the second side, grinding pepper over the cooked side of meat.

4 - When well browned, sprinkle each side generously with salt, then transfer the casserole or dish to an oven preheated to 200C and roast the beef for 10 minutes, turning once.

5 - Quickly cool the beef, pour off any juices, then refrigerate till cold. Pat dry with kitchen paper, then slice thinly. Allow the juices to run off then stack the beef in a container, cover and refrigerate until required (use within 24 hours), bringing to room temperature before serving.

6 - Prepare the salsa next. First, peel the kiwifruit and chop finely.

7 - Puree half of it then transfer to a bowl with the chopped kiwifruit, lime juice and a pinch of salt.

8 - Cut the chilli down the length, remove the seeds then chop the flesh very finely and add to the bowl of kiwifruit with the coriander. Mix gently together.

9 - Drain the water chestnuts, cut in half if large, put them in a small pan, cover the water and bring to the boil. Boil 30 seconds, then drain and refresh with water.

10 - Heat a wok over a medium heat with one tablespoon of peanut oil. Drop in the red pepper and white pieces of spring onions and stir-fry for two minutes.

11 - Add the snow peas, green pieces of spring onions and peanuts, stir-fry a minute, then add the water chestnuts and continue stir-frying until the spring onions have just started to wilt. 12 - Remove from the heat, sprinkle with salt and stir through the bean sprouts. Tip into a heated serving dish. Serve immediately with the kiwifruit salsa and the sliced beef arranged on a platter, garnished with sliced kiwifruit.

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