Make the dense bean salad

• Drain and rinse the chickpeas and cannellini beans, then tip them into a large mixing bowl.
• Add the shredded rotisserie chicken, diced salami, halved cherry tomatoes, diced cucumber, finely diced red onion and chopped parsley.
• Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt and pepper and pour over the salad, then toss to coat.

Portion the bean salad

• Divide the salad between deli containers and refrigerate; it improves as it marinates through the week.

Brown the butter

• Melt the butter in a saucepan over medium heat and cook until the milk solids turn golden and smell nutty.
• Pour into a bowl and let cool slightly.

Make the cookie dough

• Whisk the brown sugar, granulated sugar, egg, egg yolk and vanilla into the warm brown butter until smooth and glossy.
• Stir together the flour, baking soda and fine sea salt, then fold into the wet mixture until just combined.
• Fold in the chopped dark chocolate chunks.

Chill and store the dough

• Portion the dough into balls, refrigerate, then bake one cookie at a time whenever you want a warm treat.

Cook the chicken for the Caesar salad

• Cook the chicken breast in a frying pan until cooked through, then shred it and let it cool.

Make the Caesar dressing

• Whisk the mayonnaise, finely chopped anchovies, grated garlic, lemon juice, Worcestershire sauce and grated Parmesan until smooth.
• Season with salt and pepper.

Assemble the Caesar chicken salad

• Toss the shredded chicken and diced avocado with the Caesar dressing.
• Serve in romaine lettuce cups or pack into containers for the fridge.

Pack and store

• Pack the Caesar chicken salad into containers and stock the fridge for the week.