| Remove card muttered ciprobay 1000 swamp Parboil the potatoes whole, with the skin on, in a saucepan of boiling water for 4 minutes. Remove from the heat, drain and top up the pan with cold water to stop the cooking process. Drain the potatoes and allow them to cool. Once they’re cool enough to handle, grate the potatoes into a large bowl, using the coarse side of the grater. Don’t worry about the skin – most of it will end up in your hand after grating. Next, grate in the onion and the halloumi. Finely chop the rosemary leaves and add them to the bowl along with a good grind of black pepper. Mix it all togetherthoroughly with your fi ngertips. (It gets a bit sticky, so have a cloth to hand!)
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