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,allergy-friendly hamburger buns,bread-and-butter pickle chips\nCLASSIC COLESLAW : rice milk mayonnaise (1.5 tbsp /p) or vegan soy-free mayonnaise (1 unit /p),sugar,rice milk,freshly squeezed lemon juice,cider vinegar,shredded cabbage (177.441 ml /p) or classic coleslaw mix (207.015 ml /p),shredded carrot,finely chopped onion,salt and freshly ground pepper\nRICE MILK MAYONNAISE : rice milk, chilled,freshly squeezed lemon juice,ground white pepper,clove garlic, pressed,xanthan gum,olive oil,canola oil,fine sea salt","instructions":"1. Pour the barbecue sauce into a medium-size pot and bring it to a simmer over medium-high heat. Add the chicken, cover, reduce the heat to medium-low, and let it cook at a low simmer for 25 minutes or until thoroughly cooked.\n2. While the chicken cooks, prepare the coleslaw.\n3. Once the chicken is cooked, remove it from the heat. Use two forks to shred the chicken; take your time with this. Toast or warm the buns. Evenly distribute the saucy chicken among the buns and serve topped with a few pickle slices, with coleslaw on the side.\n1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.\n2. In a medium-size bowl, combine the cabbage, carrot, and onion. Add the dressing, mix well, taste, and season with salt and pepper as needed. Cover and refrigerate until it is time to serve. This will yield about 3 cups.\n1. In a blender, combine the rice milk with the lemon juice and white pepper. Incorporate the garlic and xanthan gum, blending on high until foamy.\n2. With the blender on high, use a medicine dropper to add the oils drop by drop through the lid opening until the mayonnaise starts to emulsify. It helps to cover most of the hole in the lid with your other hand to prevent splattering. Take your time! Continue adding the oil steadily until the mayonnaise thickens and becomes creamy, scraping down the sides of the blender when necessary. If your blender overheats, it’s okay to pause and let it cool. Do not rush this process; slowly incorporating the oil should take several minutes.\n3. Add the salt, taste, and adjust the salt and lemon juice as necessary.\n4. Serve at room temperature; this will yield about 1 cup. Store any leftover mayonnaise in a jar, tightly covered, in the refrigerator for up to one week.","region":"WNA"}