Serves = 6
- 500g red skinned potatoes, coarsely grated
- 250g zucchini (2 small zucchini), coarsely grated
- 50g butter, melted
- 400g can chickpeas, drain off liquid and rinse in water
- ½ cup roasted capsicum strips, drain of liquid and cut in half
- 100g haloumi, grated
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Pepper and salt