Aromatic Pork and Fennel Apple Slaw

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a half full kettle to the boil. Pat pork dry with paper towels. Spray with oil and season with a pinch of salt. On a plate, mix Chinese spice mix with sesame seeds. Roll pork in the seed mix to coat then place on prepared tray.
2. Roast pork for 13-14 minutes (depending on thickness), until firm when pressed and just cooked. Cover with foil and set aside to rest for 3-5 minutes before slicing thinly against the grain. Pork should be rosy pink in the middle. Reserve any resting juices.
3. While pork is roasting, prepare the rest of the meal. Place edamame in a small, heat-proof bowl and cover with boiling water. Cover and leave for 5 minutes then drain and refresh under cold water and leave to drain well.
4. Grate apple; remove woody root from fennel and very thinly slice widthways; remove core and seeds from capsicum and thinly slice. Add all to a medium bowl, along with drained edamame and spinach.
5. Grate apple into a medium bowl to catch the juices; remove core and seeds from capsicum and thinly slice; cut fennel into quarters lengthways, remove woody root and very thinly slice widthways. Add all to bowl with apple, along with spinach and drained edamame. Add half the lemon and ginger dressing to bowl. Toss to combine and season to taste with salt and pepper.
6. TO SERVE spoon fennel apple slaw onto a plate and top with slices of aromatic pork. Drizzle over remaining lemon and ginger dressing and any pork resting juices (if desired). Sprinkle with peanuts.