Pitta bread with smashed avocado, sunflower seeds and Emmentaler AOP curls

Halve the avocado and remove the stone. Remove and crush the flesh with a spoon. Mix with the lemon juice and the oil, and add a little salt. Toast the pitta breads and cut into quarters. Spread the avocado on them and sprinkle with sunflower seeds. Use a potato peeler to shave the Emmentaler AOP and then use it to garnish the dish.