Seafood Salad

Ingredients for Seafood Salad

• 110g fresh goat cheese

• 110g lowfat plain yoghurt

• 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 teaspoons salt

• 1/4 teaspoons ground cumin

• 1/4 teaspoons freshly ground black pepper

• Vegetable oil cooking spray

• 450g octopus legs (cleaned by fishmonger)

• 1/4 teaspoons salt

• 1 teaspoon sweet chilli powder

• 1/4 teaspoons freshly ground black pepper

• 1 small yellow or orange pepper, cored, seeded and thinly sliced

• 1 small courgette, 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 90ml 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, chilli 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.