For the rooibos drizzle: Place the liquids in a saucepan with the sugar. Stir over a low heat until sugar dissolves. Bring to a boil. Let the liquid reduce by a third, or until it forms a syrup consistency
Make the fennel curls half an hour before serving the salad. Cut the fennel bulb in half and use a peeler to make shavings. Pour water over the ice blocks and place the fennel shavings in the ice water for 30 minutes.
To assemble the salad, arrange the tomatoes, fennel and clementine slices on a platter. Tear the mozzarella into smaller chunks and place on top. Finish off with the basil leaves, salt, pepper and a drizzle of olive oil.
For more summery dishes to serve with the Anchorman, visit the Nederburg page.