Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Pulled barbecue chicken sandwiches with classic coleslaw ","ingredients":"For the Recipe : quick and easy barbecue sauce,boneless, skinless chicken thighs, cut into 2-inch chunks,null allergy-friendly hamburger buns,null null bread-and-butter pickle chips\nClassic Coleslaw : rice milk mayonnaise or vegan soy-free mayonnaise,sugar,rice milk,freshly squeezed lemon juice,cider vinegar,shredded cabbage or classic coleslaw mix,shredded carrot,finely chopped onion,salt and freshly ground pepper\nRice Milk Mayonnaise : rice milk, chilled,freshly squeezed lemon juice,ground white pepper,small clove garlic, pressed,xanthan gum,olive oil,canola oil,fine sea salt","instructions":"1. Pour the barbecue sauce into a medium saucepan. Heat over medium-high heat until simmering. Add the chicken, cover, lower the heat to medium-low, and let it simmer gently for 25 minutes, or until thoroughly cooked.\n2. In the meantime, prepare the coleslaw.\n3. Once the chicken is done, remove it from the heat. Use two forks to shred the chicken; take your time with this. Toast or warm the buns. Distribute the shredded chicken evenly onto the buns and top with a few pickle slices, serving the coleslaw on the side.\n1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.\n2. In a medium bowl, combine the cabbage, carrot, and onion. Add the dressing and mix well, ensuring everything is coated. Season with salt and pepper according to your taste. Cover and refrigerate until you're ready to serve. This will make about 3 cups.\n1. In a blender, combine the rice milk, lemon juice, and white pepper. Add the garlic and xanthan gum, then blend at high speed until frothy.\n2. With the blender running on high, gradually drizzle in the oils through the opening in the lid using a medicine dropper until the mixture starts to emulsify. To prevent splattering, you may want to partially cover the opening with your other hand. Take your time! Continue adding the oil slowly until the mayonnaise thickens and becomes creamy, scraping down the blender's sides as needed. (During this process, I turned my older blender off multiple times to let it cool; you may want to do the same if necessary.) Patience is key—a steady drip of oil is vital.\n3. After thickening, stir in the salt and taste, making any adjustments to the salt and lemon juice as desired.\n4. Serve at room temperature; you'll yield about 1 cup. Store any leftover mayonnaise in a jar and keep it tightly covered in the refrigerator for up to 1 week.","region":"WNA"}