Belgian Endive Filled with Durum Wheat and Vegetables

Rinse the Belgian endive and separate the leaves. Mix together the creme fraiche, quark and yogurt. Rinse and peel the carrots, celery root and onion, finely dice.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely dice. Mix the carrot, onion and celery cubes, half the diced peppers, the oil, durum wheat and herbs into the quark mixture. Season with lemon juice, salt and pepper and spoon into the endive. Sprinkle with the remaining diced peppers.