In a bowl marinate the diced watermelon with roasted cumin powder, chopped green chillies, Italian lemon juice, and salt. Bake the marinated watermelon in an oven at 180 to 200 C. In a blender, blend the roasted watermelon with lemon juice. Grind well until smooth. For salad, chop orange wedges and watermelon, add mints leaves, salt, and olive oil. Mix well. Pour the panna in a mason jar and garnish with mint leaves and add ice cubes. Serve the watermelon panna with the orange watermelon salad.