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

    [
  {
    "recipeCode": "e0d9d10508f149a29243ed8d5125a4e6",
    "updated": "2025-04-24T03:12:21.759Z",
    "title": "Greek Farmer's Salad (Vegan)",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the Tofu \"Feta\"",
        "ingredients": [
          "red onion",
          "garlic clove (optional)",
          "squeeze of lemon juice",
          "extra virgin olive oil",
          "herb vinegar",
          "sea salt",
          "ground mixed colored peppercorns",
          "herbes de provence",
          "chili powder",
          "smoked tofu"
        ]
      },
      {
        "section": "For the Salad",
        "ingredients": [
          "cucumber",
          "beef tomato",
          "red onion",
          "yellow peppers",
          "oregano leaves",
          "black olives, pits removed",
          "lemon juice",
          "agave syrup",
          "extra virgin olive oil",
          "white wine vinegar",
          "sea salt",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the tofu \"feta\": Finely chop the red onion and garlic (if using).",
      "In a bowl, combine the chopped onion and garlic with lemon juice, olive oil, herb vinegar, salt, pepper, herbes de Provence, and chili powder to make a marinade.",
      "Cut the smoked tofu into 1/2-inch (1cm) cubes and place them in a freezer bag with the marinade.",
      "Remove excess air from the bag and seal it securely.",
      "Refrigerate the marinating tofu for at least 12 hours.",
      "Prepare the salad: Peel the cucumber, cut it in half lengthwise, remove the seeds, and dice into bite-sized pieces.",
      "Dice the tomato, removing the core.",
      "Peel and halve the red onion, then thinly slice it into rings or finely chop it.",
      "Halve the yellow peppers, remove the seeds, and slice into bite-sized strips.",
      "Roughly chop the oregano leaves.",
      "In a large bowl, combine the prepared cucumber, tomato, onion, peppers, oregano, and olives.",
      "Whisk together the lemon juice, agave syrup, olive oil, white wine vinegar, salt, and pepper to create a vinaigrette. Dress the salad with the vinaigrette.",
      "Add the marinated tofu cubes to the salad.",
      "Serve and enjoy! This salad is particularly delicious with warm flatbread."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The tofu \"feta\" marinade can be reused. Simply add more herbs and spices to refresh it before marinating another batch of tofu."
  }
]