Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1588bbdfe35f44fd8e1035a22731446b",
    "updated": "2025-04-24T09:24:12.704Z",
    "title": "Roasted Beet and Carrot Salad with Couscous, Sunflower Seeds, Citrus, and Feta",
    "subtitle": "The sweetness of roasted root vegetables, particularly beets and carrots, is beautifully balanced by a bright citrus vinaigrette and salty feta in this colorful salad.",
    "description": "This vibrant salad combines the sweetness of roasted beets and carrots with the nutty flavor of sunflower seeds, the tang of citrus vinaigrette, and the salty bite of feta cheese. It's a delightful combination of textures and flavors, perfect for a light meal or a side dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beets (a mix of colors if possible)",
          "extra-virgin olive oil",
          "kosher salt and freshly ground black pepper",
          "carrots (a mix of colors if possible), cut into thick coins",
          "onions, shallots, or mix, cut into chunks",
          "citrus vinaigrette, plus more if needed",
          "israeli couscous",
          "garlic clove, smashed and peeled",
          "sprig thyme",
          "dried chile flakes",
          "salted roasted sunflower seeds",
          "lightly packed cilantro leaves",
          "crumbled feta cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 450°F.",
      "Trim and peel the beets, then cut them into bite-sized pieces.",
      "Lightly coat the beets with olive oil, season with salt and pepper, and spread them on a rimmed baking sheet.",
      "Roast for 10 minutes.",
      "Toss the carrots and onions with olive oil and season with salt and pepper.",
      "Spread the carrots and onions on a rimmed baking sheet and place in the oven.",
      "Roast all the vegetables for 12 to 15 minutes more, until tender and slightly browned.",
      "Transfer the roasted vegetables to a bowl and toss with ½ cup of citrus vinaigrette.",
      "Bring a medium saucepan of salted water (seasoned to taste like the sea) to a boil.",
      "Add the couscous, garlic, thyme, and chile flakes to the boiling water.",
      "Cook the couscous according to the package instructions.",
      "Drain the couscous and discard the thyme sprig and garlic clove.",
      "Allow the couscous to cool.",
      "Combine the cooled couscous, sunflower seeds, and cilantro with the roasted vegetables and toss gently.",
      "Adjust the seasoning with additional vinaigrette, salt, pepper, and chile flakes as needed, aiming for a balanced and zesty flavor.",
      "Crumble the feta cheese over the salad and serve slightly warm or at room temperature."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]