At Homework, we’re a modern ode to Traditional Chinese Medicine (TCM), and we believe many TCM principles can seamlessly fit into contemporary life. One of our favourite ways to do this is through home cooking, where we blend TCM wisdom with simple recipes and accessible, seasonal ingredients.

Late Summer, aligned with the Earth element, invites us to embrace warming spices and subtly sweet vegetables that support our Stomach-Spleen energy. Think infusing fresh ginger into your water, or exploring dishes with squash, carrots, tomatoes, sweet potatoes, and pearl barley - a grain naturally attuned to this season. Try a nourishing dish like this Squash and Pearl Barley Salad.

Ingredients
500g/17.63oz Butternut squash, sweet potato

2 Red onions, peeled & cut into wedges

2 cups/200g Uncooked pearl barley or quinoa 

1 clove garlic

5 cups/1250ml Vegetable stock

1 can chickpeas, drained
2 cups/300g
Kale, lightly steamed

4 tbs Fresh parsley, chopped fine 

4 tbs Pumpkin seeds

2 tbs Extra virgin olive oil

2 tbs Balsamic vinegar

Juice & zest 1 lemon

Salt and pepper to taste

METHOD
Start by washing your squash or sweet potato, then peel and cut it into wedges.
Steam or boil the wedges for 12-15 minutes, until they are tender but still firm.

In the meantime, bring the vegetable stock and garlic clove to a boil in a medium saucepan. Once boiling, add the pearl barley, cover with a lid, and let it cook for 30 minutes or until soft but still with a bite, stirring occasionally.

Once done, drain the pearl barley and set aside.

Add a little cooking oil to an oven tray and add the squash wedges and red onion. Cook until they are lightly charred. Season with salt and pepper as they cook.

While the vegetables are grilling, mix the lemon juice, zest, balsamic vinegar, olive oil, chickpeas, kale, herbs, and a pinch of salt and pepper into the pearl barley.

Once the squash and red onion are grilled, assemble the salad on a serving dish. Finish by sprinkling with pumpkin seeds.

Enjoy this meal in the company of others as we savour the last days of Summer.