Place the sweet potato on a roasting tray and drizzle with 3 tbsp olive oil, sprinkle over 2 tsp Paprika, season and roast in the oven for 25-30 minutes, or until soft and caramelised.
Heat the remaining olive oil and fry the Garlic, mango and mushrooms and cook quickly on a high heat for a 3-4 minutes, stirring frequently. Sprinkle in the remaining Paprika and ½ the lemon juice.
Transfer to bowl and stir in the spring onions, ½ the Parsley, the cooked sweet potato and the rocket.
To make the dressing, mix the lemon zest, remaining lemon juice, sugar, extra virgin olive oil, white wine vinegar and chilli together. Season to taste. Place the salad on a serving plate, drizzle over the dressing and serve immediately.