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": "0b69c721dadc46ac8c95e73e5a570685",
    "updated": "2025-04-24T02:05:44.344Z",
    "title": "Grilled Mini Peppers with Vibrant Bulgur Salad",
    "subtitle": null,
    "description": "These small Padrón peppers, originating from Galicia, Spain, are delicious roasted and pair perfectly with this colorful bulgur salad.  The dish is elevated with a bright, Middle Eastern-inspired dressing.",
    "ingredients": [
      {
        "section": "For the peppers",
        "ingredients": [
          "padrón peppers",
          "olive oil",
          "sea salt",
          "freshly ground black pepper",
          "rosemary (optional)"
        ]
      },
      {
        "section": "For the bulgur",
        "ingredients": [
          "onion",
          "oil",
          "bulgur wheat",
          "vegetable stock",
          "scallions",
          "yellow pepper",
          "cherry tomatoes",
          "pitted dates",
          "flat leaf parsley"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "finely grated zest and juice of 1/2 small unwaxed lemon",
          "argan oil",
          "light balsamic vinegar",
          "tomato purée",
          "harissa",
          "ras el hanout",
          "agave syrup"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C).",
      "Wash the Padrón peppers, dry them with paper towels, and arrange them in a single layer in an oven-safe dish.",
      "Drizzle the peppers with olive oil and season with salt and pepper.",
      "If using rosemary, chop it and sprinkle it over the peppers.",
      "Roast the peppers in the center of the oven for 20 minutes.",
      "While the peppers roast, prepare the bulgur salad. Peel and finely chop the onion.",
      "Heat the oil in a pan over medium heat and sauté the chopped onion and bulgur.",
      "Add the vegetable stock, stir well, and cover the pan. Let the bulgur simmer over low heat for approximately 10 minutes, or until it has absorbed the liquid.",
      "Remove the pan from the heat and let the bulgur cool.",
      "Trim and thinly slice the scallions.",
      "Quarter the yellow pepper, remove the seeds, and chop it into bite-sized pieces.",
      "Halve the cherry tomatoes.",
      "Finely chop the dates and parsley.",
      "In a small bowl, whisk together all the dressing ingredients.",
      "Combine the cooled bulgur with the scallions, chopped yellow pepper, halved tomatoes, chopped dates, parsley, and the prepared dressing.",
      "Serve the roasted Padrón peppers on top of the bulgur salad or alongside it.",
      "This dish can be prepared the night before; the bulgur's flavor intensifies as it marinates in the dressing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]