To make the dressing, quarter tomato and put
into a blender jar. Add ginger, green chilli, cumin powder, lemon juice, kasundi mustard, extra virgin olive oil and some ice cubes and blend to a smooth mixture.
Heat some water in a non-stick pan. Add salt
and bring to a boil. Add French beans and blanch for 40-50 seconds. Drain, refresh and set aside.
Cut the cucumber, pineapple and spring onion
green stalks into batons and transfer into a bowl.
Trim the edges of the beans, halve them and
add to the bowl.
Add black olives, salt, curry leaves and 2-3
tablespoons dressing. Toss well.
Arrange the salad on a serving platter and
pour the remaining dressing over it. Garnish with edible flowers and serve immediately.