Place the pine nuts in a medium frying pan over medium-high heat. Cook, shaking the pan occasionally, for 3 minutes or until the pine nuts are golden. Transfer to a bowl.
Heat 2 teaspoons of the oil in the frying pan. Add the zucchini and cook for 2 minutes each side or until golden. Transfer to a plate. Add the garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the tomatoes and basil sprig. Season and simmer for 10 minutes or until thickened slightly. Stir in the balsamic.
Meanwhile, place the flour, egg and breadcrumbs in 3 separate bowls. Working with 1 slice of haloumi at a time, coat in flour, shaking off excess. Dip in egg then press in breadcrumbs to coat. Transfer to a plate.