Grate the potatoes (with the skin), halloumi and onion using the coarse side of a grater. Chop the olives and parsley. Add all the ingredients to a large bowl.
Add the eggs and flour. Season with salt and pepper. Mix well to combine.
Heat some olive oil in a non-stick frying pan and take 2 heaped tbsp of batter per latke. Fry the latkes in a round shape until golden brown, 2 to 3 minutes per side.
Repeat with the remaining batter mix.
Combine the yoghurt with the honey and lemon zest in a small bowl.
Serve the latkes with the yoghurt sauce and fresh parsley.
