Roast red pepper salad with capers and preserved lemons

Ingredients 4 large red peppers, roasted, peeled and de-seeded - see here for instructions. 50 g capers, drained. ½ a preserved lemon. Pulp removed and rind finely chopped. 3 tablespoons parsley, chopped. 1 fat clove of Garlic, peeled and crushed. Good squeeze of fresh lemon juice. 3 tablespoons extra virgin olive oil. Freshly ground black pepper.