Mozzarella, fennel and citrus salad with rooibos drizzle

Gather good company, set your outdoor table in bright colours, and serve this refreshing salad as an uplifting starter. Juicy, vitamin-rich tomatoes and clementines, crisp fennel and aromatic basil are balanced by silky mozzarella and a sweet rooibos drizzle. Enhance the experience with the perfect pairing: Nederburg’s Anchorman Chenin Blanc, a beautifully structured fresh and fruity.


2 rooibos tea bags
½ cup water
½ cup red wine vinegar
¼ cup white sugar
½ fennel bulb
10 ice blocks
1 cup water
350g exotic tomatoes, washed and halved
3 clementines, peeled and cut into half rounds
1 buffalo mozzarella ball, drained and left at room temperature
10g basil leaves
Sea salt flakes and coarse black pepper, to season
2 Tbsp olive oil


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.

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