Cut the roast beef into thin strips.
Rinse the salad leaves and alfalfa sprouts, dice the tomatoes and cut the olives into quarters. Finely slice the red onion, rinsing it under cold water if a milder flavour is preferred.
Heat a non-stick frying pan to a high heat and add the bacon bits. Cook, stirring occasionally, until crisp, golden and cooked through. Remove and drain on absorbent kitchen paper.
Combine the beef, hot bacon bits and all the salad ingredients in a large bowl. Drizzle with olive oil and squeeze over the lemon juice. Toss gently to dress the salad before serving immediately.
Some products in this recipe are seasonal and so may not be available to buy online all year.
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