To make the vinegarette, chiffonade the parsley and mint, and combine with olive oil, sherry vinegar, olives and pine nuts. Add lemon zest salt and set aside.
Heat tomatoes in a dry pan on high heat. Toss occasionally and remove when well charred.
Soak pine needles and place on a medium-high grill. Once the needles start to blacken on the edges add your prawns. Grill prawns for 10 minutes on each side.
Serve prawns while hot along with tomatoes. Top with vinaigrette and enjoy.