Toast the capsicums over a gas flame until blackened all over, then place in a bowl and cover with cling wrap to let them sweat.
After 15 minutes remove the skin and seeds of the capsicums. Cut the the flesh into triangles and place in a bowl.
Place the honey in a saucepan with the vinegar, garlic and thyme and bring to the boil. Remove from the heat and strain to remove the garlic. Pour over the capsicums, toss and season to taste.
Add the parsley and preserved lemon and toss again. Serve.