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": "287a6256b3bc435c887c699b5dcf33db",
    "updated": "2025-04-25T13:39:20.579Z",
    "title": "Black-eyed pea cakes with mediterranean salad",
    "subtitle": "A nutritious vegan meal, rich in protein and fiber.",
    "description": "Chickpea flour, also known as garbanzo bean flour or cece flour, can be found in the baking aisle at Whole Foods or at any Indian market. It's the key ingredient for this recipe.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "(15-ounce) can black-eyed peas, drained and rinsed",
          "olive oil",
          "lime juice",
          "diced red bell pepper",
          "chopped green onions, both white and green parts",
          "chopped fresh parsley",
          "chickpea flour",
          "ground cumin",
          "cayenne pepper",
          "freshly ground black pepper",
          "salt",
          "hot water",
          "canola oil"
        ]
      },
      {
        "section": "Mediterranean Salad",
        "ingredients": [
          "english cucumber, cut into 1/2-inch pieces (1 cup)",
          "cherry tomatoes, halved,  or tomatoes cut into 1-inch pieces ",
          "bell pepper, cut into 1-inch pieces",
          "kalamata olives",
          "green onion, chopped (green and white parts)",
          "freshly squeezed lemon juice",
          "extra virgin olive oil",
          "dried oregano",
          "salt and freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "1. Place the black-eyed peas in a mixing bowl. Use the back of a fork to mash them slightly against the bowl's side, making sure to leave some whole. Mix in the olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.",
      "2. In a separate bowl, combine the chickpea flour, cumin, cayenne, black pepper, and salt. Gradually whisk in the hot water until smooth. Fold in the black-eyed pea mixture and stir well.",
      "3. In a heavy nonstick skillet, heat 2 tablespoons of the oil over medium-high heat (a cast-iron pan works well). For each cake, scoop out a heaping 1/4 cup of batter and cook for about 4 minutes on each side, until golden, adding the remaining canola oil as needed.",
      "4. Season the cakes with salt and black pepper to taste, and serve them hot alongside the Mediterranean Salad.",
      "MEDITERRANEAN SALAD",
      "In a bowl, combine the cucumber, tomatoes, and bell pepper. Add the olives and green onion, and toss to combine. Drizzle with lemon juice and olive oil, then sprinkle with oregano and some salt and freshly ground black pepper. Toss again and adjust seasoning as needed."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]