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": "5d970e9522604eefba0e55689500fcd0",
    "updated": "2025-04-23T22:59:55.732Z",
    "title": "BBQ Portobello and Potato Salad",
    "subtitle": null,
    "description": "This recipe offers a delightful and light summer dinner option.  Grilled portobello mushrooms provide a savory, smoky flavor and a satisfying texture, complementing the protein-rich chickpea and potato salad.  A lower-sugar BBQ sauce enhances the dish.",
    "ingredients": [
      {
        "section": "For the Potato & Chickpea Salad",
        "ingredients": [
          "new potatoes",
          "fresh chives",
          "fresh parsley leaves",
          "spring onions",
          "x 400g tin chickpeas",
          "vegan mayonnaise",
          "white wine vinegar",
          "lemons",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the BBQ Mushrooms",
        "ingredients": [
          "olive oil",
          "bbq sauce (low-sugar store-bought)",
          "smoked paprika",
          "garlic powder",
          "cayenne pepper",
          "onion powder",
          "portobello mushrooms",
          "salt and black pepper",
          "romaine lettuce (about 150g), to serve"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the potato salad. Place the new potatoes in a saucepan (ensure they are roughly the same size, halving larger ones if needed). Cover with cold water, add a pinch of salt, and bring to a boil over high heat.",
      "Reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.",
      "While the potatoes cook, finely chop the chives and parsley. Trim and finely chop the spring onions, then place them in a bowl.",
      "Drain and rinse the chickpeas and add them to the bowl.",
      "Incorporate the vegan mayonnaise and white wine vinegar, stirring to combine.",
      "Halve the lemons. Zest one lemon and squeeze its juice. Add the zest and juice to the bowl, stir, and season generously with salt and pepper.",
      "Drain the cooked potatoes and rinse them under cold water in a colander to cool slightly. Allow them to drain, then add them to the bowl and gently fold until well coated with the mayonnaise mixture. Set aside.",
      "Next, prepare the BBQ mushrooms. Combine the olive oil, BBQ sauce, smoked paprika, garlic powder, cayenne pepper, onion powder, and a pinch each of salt and pepper in a bowl. Mix well with a fork to create a marinade. Set aside half a tablespoon of the marinade. Add a splash of boiling water to the remaining marinade and stir.",
      "Slice the mushrooms into 2.5cm-thick pieces and add them to the marinade, ensuring they are thoroughly coated. Heat a griddle pan over medium heat. Once hot, add the mushrooms and cook for 3-4 minutes per side.",
      "Remove the mushrooms from the heat and gently toss them with the reserved marinade.",
      "To serve, shred the romaine lettuce and divide it among plates. Squeeze some juice from the remaining lemon half over the lettuce. Portion the potato salad and BBQ mushrooms onto the plates and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]