Preheat the oven to 180°C.

Toss the peppers in the olive oil and scatter with the garlic. Transfer to a baking tray and roast for 30 minutes, or until blistered. Remove from the heat and cover with clingfilm. Leave to sweat until the skins soften and are easily peeled away. Discard the skins.

Roughly tear the ciabatta and, in a pan over a medium heat, lightly fry the pieces in the olive oil until slightly crisp and golden.

Rinse the beans and toss with the thinly sliced anchovy fillets, caperberries, basil, parsley and roasted peppers.

Toss the crusty ciabatta bits into the salad at the last minute, allowing them to soak up the juices. Season to taste. Serve with the chunky fresh-tomato dressing.
 

To make the tomato dressing: Roughly purée the tomatoes and garlic. Add the olive oil and season to taste.