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": "f9732b43912246a189e29b3ef8cb0d04",
    "updated": "2025-04-24T08:57:30.446Z",
    "title": "Green Lentil, Asparagus, and Watercress Salad",
    "subtitle": null,
    "description": "This vibrant salad combines earthy green lentils, crisp asparagus, and peppery watercress.  The pecorino cheese adds a salty richness, while a light vinaigrette brings all the flavors together.  A delightful mix of textures and tastes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "green lentils",
          "watercress (thick stalks",
          "parsley",
          "light olive oil",
          "red wine vinegar",
          "garlic clove, peeled",
          "salt and black pepper",
          "bunch thin asparagus spears",
          "semi-mature pecorino (or one",
          "walnut oil to finish (optional)",
          "lemon wedges"
        ]
      }
    ],
    "instructions": [
      "Rinse the green lentils under cold water and then place them in a saucepan, covering them with ample fresh water. Bring the water to a boil.",
      "Reduce the heat and simmer for approximately 15 minutes, ensuring the lentils are cooked through but still retain their shape.",
      "While the lentils cook, combine half of the watercress, parsley, olive oil, red wine vinegar, garlic clove, salt, and pepper in a food processor.",
      "Process the mixture until it forms a smooth dressing.",
      "Transfer the dressing to a bowl.",
      "Once the lentils are cooked, drain them thoroughly and immediately combine them with the watercress dressing while still warm.",
      "Check the seasoning and add more salt if needed.",
      "Cook the asparagus spears in a pot of simmering salted water for 2 to 3 minutes until tender-crisp. Drain well.",
      "Cut the cooked asparagus into approximately 2½-inch pieces.",
      "This salad can be enjoyed warm or at room temperature.",
      "Gently combine the lentils, asparagus, and most of the remaining watercress in a serving bowl.",
      "Distribute pieces of pecorino cheese over the salad as you serve.",
      "For an extra touch of flavor, drizzle with walnut oil (optional).",
      "Garnish with the reserved watercress and serve alongside lemon wedges."
    ],
    "notes_ingredients": "A more robust pecorino or Manchego cheese is recommended.  A finishing drizzle of walnut oil adds an optional layer of flavor.",
    "notes_instructions": null
  }
]