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

Instructions

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. Transfer to a platter and serve with dressing and pita on the side.