Cut the roast beef into thin strips.
Rinse the salad leaves, 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. Blanch the alfalfa sprouts for at least 15 seconds in boiling water and allow to cool.
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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.