Camembert with spiced honeyed walnuts and pomegranate syrup

Heat a frying pan and add the walnuts and cumin.
Toast, over a moderate
heat, for a minute or so, without allowing the nuts to brown.
Stir in
the honey and allow to bubble briskly for a minute or so, or until the
mixture thickens.
The moment it begins to darken, remove from the heat
and stir in the chilli powder and sumac.
Place the walnuts on a sheet of
greaseproof paper – pull them apart if they are sticking – sprinkle
with salt and allow to cool and slightly harden (they should still be
a little sticky, so they’ll adhere to the cheese).
Place the camembert on a
plate and arrange the walnuts on top.
Pour the pomegranate concentrate
over the camembert.

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