Preheat the oven to 220°C / 425°F and bring a large saucepan of water to a boil.

Cut the floury potatoes into 1 cm cubes and simmer them in the boiling water for 5 minutes.

Drain the potatoes thoroughly and place the large baking tray with the olive oil in the oven to heat.

Add the drained potatoes, sliced red onion, paprika, and sea salt to the hot tray.

Toss the tray contents to coat and roast for 20 minutes until the potatoes are golden and crisp.

Add the cherry tomatoes and drained butter beans to the tray, then roast for 5 more minutes.

Finely grate the zest from the 2 limes and squeeze their juice into the small bowl.

Mix the coconut yoghurt, harissa, lime zest, lime juice, and sea salt until smooth.

Scatter the coriander over the hot traybake and serve with harissa yoghurt and lime wedges.