Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta and cook until it reaches al dente, about 8-10 minutes. Drain and rinse briefly under cold water.

Blanch the Broccoli: Boil a small pot of water, add broccoli florets and blanch for about 5 minutes. Drain and plunge into ice water, then set aside.

Prep the Fennel: Thinly slice the fennel bulb and set aside.

Fry the Halloumi: Heat olive oil in a non-stick skillet. Fry halloumi slices for about 2-3 minutes on each side until golden-brown. Remove and let drain on paper towels.

Toast the Pine Nuts: In the same skillet, toast pine nuts for about 3-5 minutes until lightly browned. Set aside.

Combine Salad Ingredients: In a mixing bowl, combine cooled pasta, blanched broccoli, fennel, olives, and bell peppers. Toss gently.

Dress the Salad: Add pesto and mix thoroughly. Season with salt and pepper to taste.

Top and Serve: Layer crispy halloumi on top, sprinkle with toasted pine nuts and spring onions. Optionally, add basil leaves.