Parsley Anchovy and lemon dressed pepper salad

I didn’t know what to call this - pesto pepper salad, salsa pepper salad, salsa verde pepper salad? None of those words define this dressing according to their wiki descriptions. So here is my overly long titled salad recipe. It benefits enormously from marinating which softens the peppers.

INGREDIENTS
3 red, orange or yellow peppers
1 handful parsley
2 garlic cloves
4 anchovy fillets plus a tbsp of their oil (if salted, rinse and pat them dry then add a tbsp oil such as rapeseed or olive oil)
1/2 tsp salt (not if using salted anchovies)
juice of half a lemon

1. Thinly slice the peppers and place them in a bowl.
2. Put the remaining ingredients in a pestle and mortar and pound until mixed to a rough paste.

3. Toss the dressing into the peppers and massage it in with your hands or a spatula.
4. This can be eaten straight away but benefits from being left for at least an hour, and up to 24, before being eaten at room temperature.