Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Blanch the broccoli in boiling water for 3-5 minutes until bright green and crisp-tender. Transfer to ice water, then drain.

Slice fennel thinly and place in a mixing bowl.

Heat a skillet over medium-high heat with olive oil. Fry halloumi slices for 3-4 minutes each side until golden brown. Transfer to paper towels.

In the same skillet, lower heat and toast pine nuts for 2-3 minutes until golden.

In a large bowl, combine cooked pasta, broccoli, fennel, olives, and bell peppers.

Add pesto and season with salt and pepper. Fold gently to combine.

Serve with halloumi slices and toasted pine nuts on top. Optionally sprinkle with spring onions.