Cut the peppers in half, remove stalks and seeds, cut in half lengthways again and arrange the quarters up on a baking tray; put under the hot grill till the skin chars (this will take approx. 10-15 min. but frequently check as required time depends on a grill).
Put the charred peppers in a bowl, cover with cling film and leave to cool.
Peel the peppers and cut them into strips.
Cut the tomatoes into bite-size portions.
In a big bowl arrange the tomatoes, peppers, sprinkle with anchovies, capers, pine nuts, and garlic.
Mix all the dressing ingredients until combined and pour over the salad, season.