Let's start cooking!
Warm the Almond Thins in an oven at 180°C until soft. Press out circles using a circular stainless steel cutter. Cut the Comté cheese into equal cubes. Remove the skin of the Chorizo Iberico and cut into thin slices. Toast the sunflower seeds in a hot pan. Cut out a few pieces of orange.
Spread the olive tapenade along the plate. Arrange the cubes of cheese on top and lean the slices of chorizo against them. Add a few orange pieces in between and grate some zest over the top. Lean the Almond Thins against the cubes and garnish with fried sunflower seeds.