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

    [
  {
    "recipeCode": "f5736a389b664ebe9f290998c4d690fa",
    "updated": "2025-04-23T23:44:21.612Z",
    "title": "Salad Lasagna",
    "subtitle": null,
    "description": "This healthy lasagna is a delightful twist on a classic comfort food. Packed with nutritious greens like broad beans, asparagus, peas, and kale, and enhanced with nutritional yeast, it offers a flavorful and wholesome meal. This recipe is surprisingly easy to prepare, with pre-cooked pasta sheets for quicker baking and a touch of dairy-free cheese for a satisfying finish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "spring onions",
          "garlic cloves",
          "asparagus",
          "fresh mint",
          "kale",
          "lemon",
          "dairy-free cheese",
          "lasagne sheets",
          "olive oil, plus extra for frying",
          "frozen peas",
          "frozen broad beans",
          "green salad leaves, to serve"
        ]
      },
      {
        "section": "For the béchamel",
        "ingredients": [
          "olive oil",
          "plain flour",
          "nutritional yeast",
          "unsweetened plant-based milk",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the vegetables. Thinly slice the spring onions after trimming.",
      "Peel and grate the garlic cloves.",
      "Trim the asparagus tips and set aside. Thinly slice the remaining stems.",
      "Remove the mint leaves from their stems and chop roughly.",
      "Discard the tough stems from the kale and roughly chop the leaves.",
      "Zest the lemon and then cut it in half.",
      "Grate the dairy-free cheese.",
      "Prepare the lasagna sheets. Bring a large pot of water to a boil and add 1 teaspoon of olive oil to prevent sticking.",
      "Add the lasagna sheets to the boiling water and cook for 6-8 minutes, or until al dente. Use tongs to keep the sheets from sticking together.",
      "Transfer the cooked lasagna sheets to a separate pan of cold water with another teaspoon of olive oil to prevent them from sticking.",
      "Prepare the filling. Heat a drizzle of olive oil in the large, deep frying pan over high heat. Add the spring onions and cook for 1 minute, stirring occasionally.",
      "Add the grated garlic and cook for another minute until fragrant.",
      "Add the asparagus stems, frozen peas, and frozen broad beans to the pan. Stir for 1 minute.",
      "Add the chopped kale and stir for another minute.",
      "Stir in the chopped mint, lemon zest, and the juice of half a lemon. Cook for 3-5 minutes, until the kale has wilted and the beans are cooked through.",
      "Remove the cooked vegetables from the pan and set aside.",
      "Make the béchamel sauce. Return the empty pan to the stovetop and heat the olive oil over medium heat.",
      "Whisk in the flour and nutritional yeast and cook for 1 minute.",
      "Gradually whisk in the plant-based milk until the sauce thickens to the consistency of double cream.",
      "Add the cooked vegetables back to the pan and gently fold them into the béchamel sauce.",
      "Season the sauce with salt and pepper to taste.",
      "Assemble the lasagna. Spread a quarter of the vegetable and béchamel mixture evenly in the bottom of a lasagna dish.",
      "Layer lasagna sheets over the vegetable mixture, covering it completely.",
      "Repeat the layering process until all ingredients are used, ending with a layer of lasagna sheets.",
      "Sprinkle the grated dairy-free cheese generously over the top layer of lasagna sheets.",
      "Arrange the reserved asparagus tips over the cheese.",
      "Grill the lasagna for 5-7 minutes on medium-high heat, or until golden brown and slightly crispy around the edges. Watch carefully to prevent burning.",
      "Remove the lasagna from the grill and let it rest briefly before slicing and serving with a fresh green salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]