A nice fresh summer pasta salad with tomato pesto, halloumi, broccoli and fennel. The addition of the crunchy halloumi makes this extra delicious and easy.
Start cooking the pasta according to the directions on the package. Drain, rinse with cold water and drain.
While you are cooking the pasta cook the broccoli briefly for about 5 minutes. Drain and cool this too.
Slice the fennel as thinly as possible (a mandolin is ideal but a sharp knife will do) and fry the halloumi in some oil until golden brown and crispy. Drain the halloumi on kitchen paper. Toast the pine nuts.
Take a large bowl and put in the pasta, broccoli florets, sliced fennel, olives, bell pepper strips and 3-4 tablespoons of the pesto. Stir everything together and season with salt and pepper if necessary.
Serve the pasta salad with the spring onions, halloumi and pine nuts on top. Sprinkle some more basil leaves on top.