Place the whole spices in a dry pan, place over a moderate heat and lightly toast until they emit a pleasant aroma. Remove and grind finely using a pestle and mortar.
Drain and rinse the chickpeas then place in a food processor together with all of the spices, garlic, tahini, olive oil and water. Blend until smooth. Taste and season with salt if needed.
Dice the peppers into small dice. Pick and chop the herbs. De-seed the chilli and dice finely.
Using a small knife, cut off the lemon rind and pith. Segment the flesh, remove any pips and dice into 3mm pieces. Combine all the ingredients for the salsa, season with salt and set aside.
Pre heat a grill pan until it is HOT. Pat the squid dry, lightly oil on both sides and season with salt. Using a pair of tongs putthe squid in the pan and cook for around 1 minute before turning over and cooking for a further minute.
Serve immediately with the chickpea puree a few rocket leaves and the salsa spooned on top.
«You must get your pan super hot, so that the squid chars before overcooks.»