From BBQ lamb to prawn tacos: The quick and easy recipes to fill you up this summer.

There's nothing better than a fresh and simple summer meal to fill your plate. 

Two food bloggers, in partnership with Wiltshire, have shared their irresistible recipes that make it easy to eat well this summer.

You can check them out below.

Want something sweet this summer? Try this coffee-caramel ice cream. Post continues after video.

1. BBQ Lamb, Halloumi, and Zucchini Salad, by Cooking With Danie.

Image: Instagram @cookingwithdanie

Serves: 2-4.

Ingredients

Lamb

• 2 x lamb back straps
• 6 garlic cloves crushed
• 2 tbs olive oil
• 1 lemon, juiced
• 1 tbs dried oregano
• 1/2 tbs sweet paprika
• 1 tsp salt

Salad

• 1 zucchini, sliced thin longways
• 1 block of halloumi, sliced into 1cm thick pieces
• Lettuce of choice
• Cherry tomatoes, halved
• Dressing: 1 tbs olive oil, 2 tbs pomegranate molasses, half lemon juiced, pinch of salt and sumac

Sumac Onions

• 1/2 red onion
• 1 tbs sumac
• White vinegar to cover the onions

1. Mix all ingredients for the lamb marinade in a glass container and add your lamb. Mix until combined and place in the fridge to marinate for at least 2 hours or overnight.

2. Remove from fridge about 30 minutes before cooking to bring to room temp.

3. Thinly slice your red onion into rounds and place in a bowl topped with the sumac and rub into the onions.

4. Top with white vinegar until they are mostly submerged and set aside for at least 30 minutes.

5. Prepare your dressing by placing all ingredients in a jar and shaking until combined. Set aside.

6. Prepare your tomato and lettuce and place in a bowl.

7. Preheat your BBQ to high heat, and cook the zucchini first until browned on both sides. 

8. Place the lamb on the BBQ and cook for about 4-5 minutes each side – (however, this is heavily dependent on the size). Where possible, use a meat thermometer and when the thickest part of the meat reaches 58 Celsius then take it off and rest covered in foil for 5-10 minutes. If you like medium-well - then take it off when it is 68 Celcius. If you do not have a thermometer, then cut a piece to ensure it’s cooked to your liking!

9. Whilst the meat is resting, cook the halloumi for about 1 minute each side until browned. Set aside.

10. Toss the lettuce and tomatoes with the dressing and then place onto a platter.

11. Top with the zucchini and halloumi. Once the meat is rested, cut into thin slices and place onto the salad.

Spicy Popcorn Prawn Tacos, by Not a Chef Diary.

Image: Instagram @not_a_chef_diary.

Serves: 2-4.

Ingredients

Prawn Coating

• 1 kilo peeled and deveined prawns
• 1 tablespoon salt and pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2-1 cup corn flour 

 Spicy Sauce

• 1 cup kewpie mayonnaise 
• 1-3 tablespoons sriracha 
• 1-3 tablespoons honey
• 1-3 tablespoons sweet chilli

1. Mix all the ingredients for the prawn coating and spicy sauce separately. 

2. Air fry or pan fry prawns for 8-10 minutes or until crispy.

3. Pour sauce over the cooked prawns and top off with chopped green onions and sesame seeds.

3. Assemble. 

4. Grab a soft taco or tortilla and add in your salad mix, prawns and tomatoes and then serve and enjoy. 

Feature Image: Instagram @cookingwithdannie and @not_a_chef_diary.

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