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

Bring another pot of water to a boil and blanch the broccoli florets for 3-5 minutes. Transfer to ice water to stop cooking.

Slice the fennel thinly and place in a bowl.

Heat olive oil in a skillet and fry halloumi slices for 3-4 minutes per side until golden brown.

Toast pine nuts in the skillet for 2-3 minutes until golden brown.

In a large bowl, combine the cooled pasta, broccoli, fennel, olives, and bell peppers. Toss gently.

Fold in the pesto dressing and adjust seasoning with salt and pepper. Mix well.

Serve in plates topped with halloumi, pine nuts, and optional spring onions.