Finely grind the spices. This is easiest in a spice grinder but you can get them pre ground or go at it with a pestle and mortar if you're feeling strong!
Marinate the fish for an hour or more in the spices and all the ingredients. You can leave it overnight if you like. The fish can be chopped and threaded on skewers and cooked on a barbecue or under a grill or simply left whole and baked in a fan oven at 180c for 20 minutes.
Drain a tin of chickpeas and toss with a tablespoon of olive oil, 1/2 teaspoon of allspice, 1/2 teaspoon of paprika and some salt in a hot oven (200c fan) for 10 minutes
Grate a head of cauliflower in a food processor or using a box grater. Put it in a bowl with a finely chopped pepper, a handful of chopped cherry tomatoes, 4 finely chopped spring onions, a hefty handful each of coriander leaves, parsley, dill and mint all finely chopped, finely grated lemon zest. Dress with a tbsp of sherry vinegar, 2 tbsp olive oil, tsp allspice, tsp salt.