Seafood Salad

Ingredients

• 4 ounces fresh goat cheese
• 4 ounces lowfat plain yogurt
• 1 tablespoon lemon zest
• 1 clove garlic, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil cooking spray
• 1 pound octopus legs (cleaned by fishmonger)
• 1/4 teaspoon salt
• 1 teaspoon sweet chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 small yellow or orange bell pepper, cored, seeded and thinly sliced
• 1 small zucchini, thinly sliced
• 1 small cucumber, peeled and thinly sliced
• 2 tablespoons black olives (such as kalamata), pitted and sliced
• 1/4 cup packed fresh mint, chopped
• Juice from 2 large lemons
• 4 small (6-inch) whole-wheat pitas

Steps

1. Mix 6 tablespoons water with the dressing ingredients in a blender. Spray a grill or grill pan with cooking spray and heat over medium-high. Give the octopus a light coating of cooking spray, then sprinkle with salt, chili powder and black pepper. Grill for 8 to 10 minutes, turning occasionally, until the meat is white. Chop the octopus roughly on the diagonal, then toss it in a bowl with the vegetables, olives, mint and juice. Move to a platter and serve with the dressing and pita alongside.