@lillydabarbie: I love my new cut

Lilly🫶🏽

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Region: US

Friday 11 September 2026 16:52:41 GMT

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Comments

Raphael Williams :

you are beautiful and love the cut

2026-09-13 02:50:34

0

Rome😎😎 :

Beautiful

2026-09-12 23:05:14

1

🎩 🤍 :

Did that

2026-09-12 03:36:35

1

Marshayla’s Way :

The color, the flow I love it😍

2026-09-12 17:59:57

1

ORRsumn💜 :

i love that you went ginger once and then became a ginger, it fits you so well😍😍

2026-09-11 20:09:47

1

ItsKei :

And your bob is FYE!💕

2026-09-11 21:30:36

2

KANYJAH :

yeesssssss sistaaaaa😍😍😍

2026-09-11 20:28:17

3

getfitwithevette :

2026-09-11 19:59:49

2

Bri🦋 :

😍😍😍

2026-09-11 23:19:18

2

_shonteria :

🔥🔥

2026-09-11 23:41:16

2

keziahshari :

😍😍😍

2026-09-11 18:04:05

3

⋆. 𐙚˚Syd 𝜗𝜚˚⋆ :

😍😍😍

2026-09-11 17:00:07

3

singlesipsoffaith :

🥰🥰🥰

2026-09-11 18:49:52

2

Delilah :

😍

2026-09-11 23:50:20

0

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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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