Add the asparagus to a pan with 3 tablespoons of water. Set over a medium heat. Steam the asparagus for 3-4 minutes until just tender. Once tender, run the asparagus under cold water to stop them from cooking further. Dice the spears into thirds. Set aside.
Wash the kale in a colander or a salad spinner, and fill a deep pan with 2 inches of water. Set over a medium heat and bring to a boil. Place the shredded kale in a steamer basket, reduce the heat to a simmer and steam for 3-4 minutes or until tender but still retaining some bite. If you don’t have a steaming basket, you can also boil the kettle with 1lt water then pour the hot water over the kale. Immediately after rinse under cold running water again to prevent further wilting.
Toast the hazelnuts in a dry pan over medium heat until the skins start to flake. Place them in a cloth and rub them together until most of the skins fall off. Discard the skins and roughly chop. Set aside for serving.
Thinly slice the halloumi and brush with olive oil to prevent it from sticking. Place on a griddle or frying pan and cook it quickly over very hot heat until golden brown. Carefully flip and repeat on the other side. Remove from heat when golden brown and set aside.
Make the salad dressing. Grate the lemon zest and dice the scallions. In a large bowl add the olive oil, lemon zest, spring onion, and season with salt and pepper. Give it a good stir then add in the kale and ensure all the leaves are evenly coated.
Add the chopped asparagus and kale to a large serving bowl. Tear in the cooked halloumi. Add the avocado pieces and scatter over the toasted hazelnuts. Drizzle with more good quality extra virgin olive oil to serve.