Preheat the oven to 180 degrees Celsius. In a large bowl, combine the olive oil, lemon zest, preserved lemon pieces and juice, chilli, and seasoning. Once combined, rub the mixture into each slice of pumpkin. You can allow it to sit and marinate if you have the time.
Line a large baking tray with baking paper, and spread the pumpkin slices out evenly, covering them in the leftover sauce. Place into the oven and cook for anywhere between 20-40 minutes - this will depend on how thickly you slice your pumpkin.
To assemble, spread the yoghurt over your assembly vessel of choice, followed by the pumpkin and coriander. I like to top it with a second chilli, and a bit of salt and pepper. I also really like it with some pomegranate arils, which is a word I have enjoyed ever since learning it (although keep in mind that they are not particularly FODMAP friendly, if that's your thing)
If you're making the herb and toasted nut addition, mix the herbs with all the ingredients except the nuts. Adjust for seasoning before adding in 3/4 of the nuts. Use the remaining nuts to top the pumpkin dish at the end.