@raylooks0: #roupafeminina #mulher #vestido #tiktokshop

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Friday 11 September 2026 15:43:36 GMT

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Comments

Sylvie :

Single and ready to know someone new. 😍

2026-09-12 03:28:03

1

kennyharrington18 :

Hello beautiful

2026-09-11 22:20:09

2

Marinero :

Y el cuerpo lo sabe

2026-09-12 01:34:22

2

papi :

oye niña está encantadora

2026-09-12 19:13:45

1

jaiderlima1 :

show 💯👏👏👏

2026-09-12 00:56:15

1

eltodoterreno07 :

👌 hermosa 😘

2026-09-11 22:36:12

2

manolo :

2026-09-12 18:43:57

1

Hugo Fernández :

que vonita presiosa veso sercio

2026-09-11 23:28:53

2

Miguel Palacios :

holabombombeso

2026-09-11 23:12:09

2

User fornite :

Ravissante

2026-09-11 22:58:45

2

horaciofernandez982 :

sos un sueño 🥰

2026-09-12 00:39:02

1

Chocolat chaud :

Magnifique 🦵🏻 😍

2026-09-11 21:33:25

2

Eds :

2026-09-11 21:19:56

2

Gabriel :

wuauuuuuuuuu ❤️😍💖😍

2026-09-12 03:21:52

2

Juan Mercado :

presiosa

2026-09-11 22:54:55

2

Στράτος Κουριδάκης :

2026-09-12 04:08:04

1

Metin Biliredy :

what a goddess

2026-09-11 20:53:26

1

pelón betanco :

🤗💘🤗

2026-09-12 00:12:23

1

JAMES BOND :

2026-09-11 21:03:37

2

Jóse Javier Simo Berlanga :

Un poco

2026-09-11 20:54:09

2

Willie lara :

Waooo ❤️❤️❤️❤️❤️❤️❤️❤️

2026-09-11 21:25:39

2

patriciofajardo35 :

2026-09-11 19:50:36

2

Alvaro Balladares :

2026-09-11 18:08:53

2

Luis Gonzalez :

Hermosa.

2026-09-11 18:22:40

2

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GRIDDLED NECTARINE, FENNEL & MOZZARELLA PANZANELLA from Ainsley’s Fantastic Flavours, ITV. A sweet and zingy take on a panzanella salad - full of delicious summer flavours. Perfect for a light lunch or BBQ side. 4-5 ripe large vine or heirloom tomatoes, cut into wedges or large chunks 200g day old rustic loaf, ciabatta or sourdough, torn into large chunks olive oil, for drizzling 1 small bulb of fennel, shaved thinly on a mandolin, fronds reserved ½ red onion, thinly sliced, soaked in cold water for 20 minutes then drained 3 ripe but firm nectarines, destoned, cut into wedges maple syrup, for drizzling Small bunch of basil, leaves picked, plus extra for garnish Small handful of mint leaves small handful of rocket (optional) 1-2 x 120g balls of mozzarella Flaky sea salt & ground black pepper Dressing: 4 tbsp extra virgin olive oil 2 ½ tbsp sherry vinegar or red wine vinegar 1 small clove of garlic, minced Preheat the oven to 200C/180Cfan/Gas 6 Put the tomatoes in a colander over a bowl and sprinkle with salt. Toss gently and set aside for 10-15 minutes. Put the bread on a baking tray and drizzle with olive oil. Season and toss to coat. Bake for 6-8 minutes or until lightly toasted and crisp. Allow to cool. Make the dressing. Add the oil, sherry vinegar, garlic and 1-2 tsp maple syrup to any tomato juices in the bowl and whisk to combine. Season to taste. Put the toasted bread and tomatoes in a large bowl along with the fennel and onion slices. Drizzle in approx. 4-5 tbsp of the dressing and toss. Leave to sit for 10-15 minutes. Meanwhile, toss the peach wedges in olive oil and lightly season with salt. Grill over a medium-high heat for about 2 minutes on each side or until lightly charred and slightly softened. Drizzle with maple syrup and turn once or twice over the heat for a minute to caramelise. Remove from the heat and allow to cool a little. Tear the herbs into the salad and toss through the rocket. Arrange on a serving platter. Top with the peaches and tear over the mozzarella. Garnish with fennel fronds, basil leaves, drizzle with a little more dressing and season lightly with flaky salt and pepper. #ainsleysfantasticflavours #ainsleyharriott #Recipe #summerrecipes @Rock Oyster Media

GRIDDLED NECTARINE, FENNEL & MOZZARELLA PANZANELLA from Ainsley’s Fantastic Flavours, ITV. A sweet and zingy take on a panzanella salad - full of delicious summer flavours. Perfect for a light lunch or BBQ side. 4-5 ripe large vine or heirloom tomatoes, cut into wedges or large chunks 200g day old rustic loaf, ciabatta or sourdough, torn into large chunks olive oil, for drizzling 1 small bulb of fennel, shaved thinly on a mandolin, fronds reserved ½ red onion, thinly sliced, soaked in cold water for 20 minutes then drained 3 ripe but firm nectarines, destoned, cut into wedges maple syrup, for drizzling Small bunch of basil, leaves picked, plus extra for garnish Small handful of mint leaves small handful of rocket (optional) 1-2 x 120g balls of mozzarella Flaky sea salt & ground black pepper Dressing: 4 tbsp extra virgin olive oil 2 ½ tbsp sherry vinegar or red wine vinegar 1 small clove of garlic, minced Preheat the oven to 200C/180Cfan/Gas 6 Put the tomatoes in a colander over a bowl and sprinkle with salt. Toss gently and set aside for 10-15 minutes. Put the bread on a baking tray and drizzle with olive oil. Season and toss to coat. Bake for 6-8 minutes or until lightly toasted and crisp. Allow to cool. Make the dressing. Add the oil, sherry vinegar, garlic and 1-2 tsp maple syrup to any tomato juices in the bowl and whisk to combine. Season to taste. Put the toasted bread and tomatoes in a large bowl along with the fennel and onion slices. Drizzle in approx. 4-5 tbsp of the dressing and toss. Leave to sit for 10-15 minutes. Meanwhile, toss the peach wedges in olive oil and lightly season with salt. Grill over a medium-high heat for about 2 minutes on each side or until lightly charred and slightly softened. Drizzle with maple syrup and turn once or twice over the heat for a minute to caramelise. Remove from the heat and allow to cool a little. Tear the herbs into the salad and toss through the rocket. Arrange on a serving platter. Top with the peaches and tear over the mozzarella. Garnish with fennel fronds, basil leaves, drizzle with a little more dressing and season lightly with flaky salt and pepper. #ainsleysfantasticflavours #ainsleyharriott #Recipe #summerrecipes @Rock Oyster Media

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