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": "68ae94d902954ad08c45971851ad64ed",
    "updated": "2025-04-24T07:51:57.692Z",
    "title": "Farro and Roasted Red Pepper Salad",
    "subtitle": null,
    "description": "My introduction to farro came through a friend, who showcased its versatility in a dish at a renowned restaurant.  While my initial impression was that it tasted a bit too health-conscious, I've since come to appreciate farro's distinct nutty flavor and satisfying texture, which pairs beautifully with bold ingredients. Farro, an ancient wheat variety similar to emmer or spelt, offers a robust, chewy experience.  It's available in various forms – whole, semi-pearled, and pearled – each requiring different cooking times. The key is to cook it until tender but still with a pleasant bite. Look for farro in specialty stores or well-stocked supermarkets. Pearled spelt or pearl barley can be used as substitutes.",
    "ingredients": [
      {
        "section": "Dressing",
        "ingredients": [
          "juice of 1 medium lemon",
          "olive oil",
          "honey",
          "ground allspice",
          "smoked paprika, plus extra to garnish",
          "garlic clove, crushed",
          "fine sea salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "farro",
          "red bell peppers",
          "pitted black olives, quartered lengthways",
          "chopped fresh oregano or picked thyme leaves",
          "green onions, thinly sliced",
          "feta, crumbled"
        ]
      }
    ],
    "instructions": [
      "Prepare the dressing by whisking all the dressing ingredients together in a bowl and setting aside.",
      "Bring a pot of water to a rolling boil. Add the farro and simmer until tender. Drain the cooked farro, rinse with cold water, and set aside.",
      "Heat a grill pan over high heat.  Carefully remove the stems and seeds from the bell peppers. Grill the peppers, turning occasionally, until the skins are completely blackened, approximately 30 minutes or longer. Remove the pan from the heat and cover with foil.  Once cool enough to handle, peel and discard the charred skin. Tear the peppers into approximately 3/8-inch wide strips.",
      "In a large bowl, combine the cooked farro, roasted peppers, olives, oregano (or thyme), green onions, and most of the feta cheese, reserving some for garnish.  Add the prepared dressing and gently toss to combine. Season with additional salt, if needed.",
      "To serve, arrange the salad on a plate or in a bowl. Garnish with the reserved feta and a sprinkle of paprika."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]