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 orange bell pepper yellow cored seeded thinly sliced
4 6-inch pitas whole-wheat ()
4 ounces lowfat yogurt plain
0.3 teaspoon salt
1 small zucchini thinly sliced
Equipment
bowl
blender
grill
grill pan
Directions
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.
Transfer to a platter and serve with dressing and pita on the side.
