Bring a large pot of salted water to a boil. In a large bowl, whisk together oil, lemon juice, 1/4 tsp. paprika, and the sumac and cumin. Season with salt and pepper.
Add the carrots to the boiling water, and boil until tender, about 5 min. Drain well, and toss the warm carrots in the bowl with the dressing. Let cool slightly.
Meanwhile, brush a large plate lightly with oil. Heat a medium skillet over medium-high. Add walnuts, and cook, stirring, until lightly toasted and fragrant, about 4 min. Pour in the honey, and continue to cook, stirring, until walnuts are coated and slightly darker in color, 1 min.
Remove the skillet from the heat, and stir in the remaining 3/4 tsp. paprika. Immediately scrape walnuts onto the prepared plate, and season with salt. Stir to coat, and spread in an even layer. Let cool.
In a food processor, pulse the crème fraîche with the cilantro and garlic. Season with salt and pepper, then spread onto the bottom of a large serving bowl.
Toss the chard into the bowl with the carrots and dressing. Season with salt and pepper. Throw in a handful of the cooled walnuts, and toss to distribute evenly. Pile the salad on top of the crème fraîche on the serving platter, and scatter remaining walnuts over top.
Recipe by Laura Rege.