Spicy Watermelon and Tahini Salad With Pistachios and Mint Recipe - Los Angeles Times

Ingredients

• 3 pounds watermelon flesh, cut into rough 1-inch cubes
• Kosher salt
• Granulated sugar
• 1 tablespoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 medium jalapeño or large serrano chile (about the size of your index finger), thinly sliced
• 6 almond-size garlic cloves, smashed and peeled
• 1/4 cup fresh lemon juice
• 1/2 cup tahini
• 1/4 cup lightly packed mint leaves, torn by hand into smaller pieces, divided
• Freshly ground black pepper
• 3 tablespoons pistachios, toasted and roughly chopped