Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

In another pot, bring water to boil. Add broccoli and blanch for 2-3 minutes, then drain and rinse.

Thinly slice fennel and add it to the bowl with cooled pasta and broccoli.

Heat oil in a skillet. Cook halloumi slices for 2-3 minutes on each side until golden. Drain on paper towels.

In the same skillet, toast pine nuts for 3-5 minutes until lightly browned.

Combine pasta, broccoli, fennel, bell peppers, and olives in a large bowl and toss gently.

Add pesto and mix well, tasting to adjust seasoning.

Top salad with fried halloumi, toasted pine nuts, spring onions, and basil leaves. Serve immediately or chill.