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Seafood Salad

['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']

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.

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