Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "9f52ce02f74a4b168b50b9da8874370a",
    "updated": "2025-05-18T06:43:20.336Z",
    "title": "Mediterranean Chopped Salad Bowl",
    "subtitle": "Mediterranean Chopped Salad Bowl",
    "description": "Chopped salads are popular because all ingredients are cut to a consistent size, allowing a balanced mix of flavors and textures in each bite. They are highly versatile, accommodating almost any ingredients, making them easily customizable. Unlike many typical versions that rely heavily on deli meats, cheeses, and heavy dressings, this salad embraces Mediterranean flavors. It begins with escarole, whose mild bitterness complements bolder tastes. Chopped cucumbers and quartered grape tomatoes are lightly salted to reduce excess moisture. To add heartiness, nutty chickpeas and kalamata olives replace deli meats. A sprinkle of tangy, briny feta cheese completes the salad.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "grape tomatoes, quartered",
          "table salt, divided",
          "extra-virgin olive oil",
          "lemon juice",
          "pepper",
          "cucumber, halved lengthwise, seeded, and cut into (12.7 mm) pieces",
          "head escarole (170 g), trimmed and cut into (25.4 mm) pieces",
          "pitted kalamata olives, chopped",
          "chopped fresh parsley",
          "canned chickpeas, rinsed",
          "feta cheese, crumbled (120 ml)."
        ]
      }
    ],
    "instructions": [
      "Combine the cucumber and tomatoes with ¼ teaspoon of salt and let them drain in a colander for 15 minutes.",
      "In a bowl, whisk together the olive oil, lemon juice, the remaining salt, and pepper until well blended.",
      "Toss the escarole, olives, and parsley with half of the dressing until coated, then adjust seasoning with salt and pepper to taste.",
      "Divide the mixture into individual serving bowls, then top with the drained cucumber and tomato mixture, chickpeas, and crumbled feta cheese.",
      "Drizzle the remaining dressing over each bowl.",
      "Serve immediately."
    ],
    "notes_ingredients": [
      "You can substitute escarole with romaine lettuce.",
      "Using goat cheese instead of feta will add a creamy tang to the salad.",
      "Omitting the feta cheese will still result in a delicious salad."
    ],
    "notes_instructions": "For added texture, chopped toasted walnuts provide a pleasant crunch."
  }
]