Right now I am pretty much addicted to broccoli roasted with chili paste. The hardest part about this recipe is not eating all the broccoli before you combine it with the other ingredients.
Cut the florets off 1 lb. of broccoli. Slice the larger ones in half lengthwise. They should be in bite sized pieces. Peel the stems and cut into chunks.
Toss the broccoli with 1 T. Olive oil and sprinkle with salt and pepper. Place in a single layer on a baking sheet and roast at 400 degrees. When the broccoli is beginning to brown, drizzle with the juice of 1/2 a lemon and toss with 1 T. chinese-style Chile Paste with Garlic or a similar chile paste. Roast for another 3-5 minutes.
Meanwhile, rinse and drain 1/2 lb. of spinach. Steam or very briefly parboil, then allow to cool (or rinse again). Squeeze the liquid out of the spinach.
Grate 1 Carrot. Cut 1 Asian Pear into small dice. Peel first if you prefer. Combine pears and carrots with the spinach in a bowl.
Make a dressing with 1 T. soy sauce and 1 1/2 t. sesame oil. Toss with the spinach and pears. When the broccoli is done, add it as well, making sure to scrape the cooking sheet well (or deglaze with a tiny amount of water).
In a small pan, toast 1/2 C. sesame seeds and sprinkle over the salad.