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": "384f99e456a54d289087d3d049b83d84",
    "updated": "2025-04-23T22:50:05.867Z",
    "title": "Thai Tempeh Salad",
    "subtitle": null,
    "description": "Tempeh is a nutritious and versatile ingredient, offering a good source of protein and fiber. Derived from fermented soybeans, it's a healthier alternative to tofu and boasts various health benefits. Tempeh readily absorbs flavors, making it ideal for this vibrant and easy-to-prepare Thai-inspired salad.",
    "ingredients": [
      {
        "section": "FOR THE SALAD",
        "ingredients": [
          "carrot",
          "cucumber",
          "spring onions",
          "red cabbage",
          "mangetout",
          "cherry tomatoes",
          "unsalted peanuts",
          "fresh coriander leaves",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR THE MARINATED TEMPEH",
        "ingredients": [
          "tempeh",
          "garlic cloves",
          "piece fresh ginger",
          "limes",
          " or thai red chillies",
          "soy sauce",
          "apple juice",
          "rice vinegar",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C. Have a saucepan, steamer, fine grater or microplane, ovenproof dish, and vegetable peeler ready.",
      "Begin by preparing the tempeh. Cut it into bite-sized pieces. Half-fill the saucepan with water and bring to a boil.",
      "Place the tempeh in the steamer basket, set it over the boiling water, cover, and steam for 8-10 minutes.",
      "Prepare the marinade. Grate the peeled garlic and ginger. Zest and juice the limes. Finely dice the red chili(es). In a mixing bowl, combine the garlic, ginger, lime zest and juice, chili(es), soy sauce, apple juice, rice vinegar, and sesame oil. Transfer half of the marinade to a separate bowl and set aside.",
      "Place the steamed tempeh pieces in the ovenproof dish. Pour the remaining marinade over the tempeh, ensuring it's well coated. Bake for 20 minutes.",
      "While the tempeh bakes, prepare the salad. Peel the carrot and create long ribbons using a vegetable peeler.  Peel the cucumber lengthwise into ribbons. Thinly slice the spring onions, red cabbage, and mangetout. Halve the cherry tomatoes. Roughly chop the peanuts and fresh coriander.",
      "Combine all the salad ingredients and the baked tempeh in a large bowl. Toss with the reserved marinade and chopped coriander. Season with salt and pepper to taste. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]