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": "1d4b3e8f38a243e0b58ba64779e6f46b",
    "updated": "2025-04-24T07:16:05.564Z",
    "title": "Zucchini and Hazelnut Salad",
    "subtitle": null,
    "description": "This vibrant summer salad features fresh, sweet hazelnuts, which are especially delicious during their peak season. While roasting enhances their flavor, you can certainly use them raw.  This salad, with or without the nuts, makes a truly delightful and elegant starter.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shelled hazelnuts",
          "zucchini (13/4 lbs in total)",
          "olive oil",
          "salt and black pepper",
          "balsamic vinegar",
          "mixed green and purple basil leaves",
          "top-quality parmesan, broken up or very thinly sliced",
          "hazelnut oil"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 300°F.",
      "Spread the hazelnuts on a baking sheet and roast for 12 to 15 minutes, until they develop a golden-brown color.",
      "Allow the nuts to cool completely.  Then, roughly chop them or lightly crush them using the side of a large knife.",
      "Place a ridged griddle pan over high heat and let it get very hot, almost red-hot, for at least 5 minutes.",
      "While the pan is heating, trim the zucchini ends and slice them diagonally into 3/8-inch-thick pieces.",
      "In a bowl, combine the zucchini slices with half of the olive oil, salt, and pepper.",
      "Carefully place the zucchini slices in the hot grill pan and cook for approximately 2 minutes per side, using tongs to flip them.",
      "Aim for distinct grill marks without fully cooking the zucchini through; they should retain some firmness.",
      "Transfer the grilled zucchini to a mixing bowl.  Drizzle with balsamic vinegar and toss gently.",
      "Once the zucchini has cooled, add the remaining olive oil, basil, and hazelnuts.",
      "Mix the salad ingredients lightly, then taste and season with additional salt and pepper as needed.",
      "Arrange the salad on a serving platter, distributing the Parmesan amongst the zucchini and herbs. Finally, drizzle with hazelnut oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]