Seafood Salad

Ingredients

• 2 tablespoons olives black pitted sliced (such as kalamata)
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon chili powder sweet
• 1 small cucumber peeled thinly sliced
• 0.3 cup mint leaves fresh packed chopped
• 1 clove garlic chopped
• 4 ounces goat cheese fresh
• 0.3 teaspoon ground cumin 
• 1 tablespoon honey 
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon zest 
• 1 pound octopus legs cleaned ( by fishmonger)
• 2 tablespoons olive oil 
• 1 small and orange peppers yellow cored seeded thinly sliced
• 4 6-inch wholewheat pita breads whole-wheat ()
• 4 ounces yogurt plain
• 0.3 teaspoon salt 
• 1 small zucchini thinly sliced

Equipment

• bowl
• blender
• grill
• grill pan

Directions

1. Combine dressing ingredients with 6 tablespoons water in a blender. Coat grill or grill pan with cooking spray and heat over medium-high heat. Lightly coat octopus with cooking spray and sprinkle with salt, chili powder and black pepper. Grill octopus, turning occasionally, until meat is white, 8 to 10 minutes. Roughly chop octopus on the diagonal. Toss octopus in a bowl with vegetables, olives, mint and juice.
2. Transfer to a platter and serve with dressing and pita on the side.
3. Self