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": "2023454c8ed8484f8cd2318965b29e30",
    "updated": "2025-05-17T23:39:25.879Z",
    "title": "Veggie Burger Bowl",
    "subtitle": "Mustardy Chickpeas, Barley, Pickles",
    "description": "If someone had told me as a teenager that I would spend much of my adult life creating a veggie burger company, I wouldn't have believed it. To follow that path, here is a burger bowl featuring all the elements of a bean-and-grain burger, deconstructed, along with some classic condiments.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "hulled or pearled barley or brown rice",
          "plus 1 pinch of fine sea salt",
          "cooked chickpeas (one 15 ounce can, drained and rinsed).",
          "coarsely chopped fresh parsley or cilantro",
          "olive oil",
          "lemon juice",
          "dijon mustard",
          "freshly ground black pepper",
          "heaping 60 ml plain yogurt",
          "sriracha, chili-garlic sambal, or gochujang",
          "halved cherry tomatoes",
          "avocado, diced",
          "quick cucumber pickles or favorite store-bought pickles, sliced",
          "pickled red onions",
          "shredded lettuce (such as butter leaf, watercress, or arugula), or sprouts"
        ]
      }
    ],
    "instructions": [
      "Soak hulled barley in water for at least 4 hours or up to overnight (pearled barley does not require soaking).",
      "Rinse and drain the barley, then place it in a saucepan and cover with 3 inches of water.",
      "Bring to a boil and add 1 teaspoon of salt.",
      "Lower the heat to a simmer, partially cover the pan, and cook until the barley is tender yet chewy, about 30 to 40 minutes, or 20 to 30 minutes for pearled barley.",
      "Drain thoroughly and return the barley to the saucepan.",
      "If using brown rice, cook according to package instructions.",
      "Meanwhile, mix the chickpeas with parsley or cilantro, olive oil, lemon juice, mustard, a generous pinch of salt, and freshly ground black pepper.",
      "Allow the mixture to marinate for at least 20 minutes.",
      "In a separate bowl, whisk together the yogurt and your choice of sriracha, sambal, or gochujang to taste.",
      "To serve, divide the barley or rice evenly among four bowls, then top with the marinated chickpeas, halved cherry tomatoes, diced avocado, pickles, pickled onions, and shredded lettuce or sprouts.",
      "Finish each bowl with a spoonful of the spicy yogurt mixture and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]