Preheat the oven to 200°C.
Fry almonds in oil until toasted, stir in spices and salt, and set aside in a bowl.
Heat vegetable oil in a heavy saucepan until a bread cube sizzles and turns golden.
Season flour with salt and pepper and dredge the squid rings, shaking off excess.
Deep fry squid for 3-4 minutes until golden, drain on paper, salt, and place in a bowl.
Simmer pomegranate seeds, balsamic vinegar, and oil until liquid reduces by half.
Stuff each olive with an almond, fry in oil for 3-4 minutes, and place in a bowl.
Place pepper on a baking sheet, drizzle with oil, and season with garlic, thyme, salt, and pepper.
Roast for 10 minutes until soft, then slice and place in a bowl.
Arrange all small bowls onto a large platter to serve.