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

    [
  {
    "recipeCode": "778c1309215640f3b26e9ff934cb479a",
    "updated": "2025-04-20T23:05:39.460Z",
    "title": "Kabocha Squash and Dried Fig Salad",
    "subtitle": "PALEO | VEGAN",
    "description": "Ras el hanout, meaning \"head of the shop,\" is a Moroccan spice blend showcasing the finest spices a merchant offers.  Its composition varies based on family recipes passed down through generations. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, ginger, chili pepper, coriander seed, peppercorn, paprika (sweet and hot), fenugreek, and turmeric.  Organic versions are readily available today.",
    "ingredients": [
      {
        "section": "Roasted Kabocha",
        "ingredients": [
          "one 3 pound (1.3 kg) kabocha squash, unpeeled, halved, seeded, and cut into 1%-inch slices",
          "(50 g) extra virgin olive oil",
          "pure maple syrup",
          "ras el hanout",
          "salt"
        ]
      },
      {
        "section": "Salad",
        "ingredients": [
          "(220 g) baby arugula",
          "(60 g) microgreens, such as arugula, broccoli, radish, kale, mustard, cilantro",
          "(108 g) %-inch-diced dried figs",
          "(80 g) toasted walnuts",
          "avocados, cut into (25.4 mm) cubes",
          "chia balsamic dressing"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.",
      "For the Roasted Kabocha: In a large bowl, combine the kabocha squash slices, olive oil, maple syrup, ras el hanout, and salt to taste.  Thoroughly coat the squash with the mixture. Spread the squash on the prepared baking sheet and roast for approximately 1 hour, or until tender and caramelized in places.",
      "For the Salad: Arrange the arugula, microgreens, dried figs, walnuts, and avocado evenly onto four plates. Top each salad with roasted kabocha squash slices and drizzle with Chia Balsamic Dressing. Serve immediately.",
      "To Toast Walnuts: Heat a small skillet over medium-low heat. Add the walnuts and cook, stirring frequently, until golden brown and fragrant, about 3 to 6 minutes. Transfer the toasted walnuts to a bowl and set aside."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]