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": "7622a25ee23a49bc8b3d61064c9538eb",
    "updated": "2025-04-23T21:03:39.380Z",
    "title": "Norwegian-Inspired Niçoise Salad",
    "subtitle": "Smoked Salmon, Cucumber, Egg, and Asparagus Salad",
    "description": "This refreshing and light salad takes inspiration from the classic French salade Niçoise with a Norwegian twist.  Featuring cucumber, green beans, and pickled asparagus, it offers a delightful combination of flavors and textures. The smoked salmon and boiled eggs add a satisfying protein element, making it a complete and fulfilling meal. Enjoy it with a slice of buttered bread and a sparkling beverage for a truly delightful experience.",
    "ingredients": [
      {
        "section": "FOR THE VINAIGRETTE",
        "ingredients": [
          "walnut oil",
          "champagne vinegar",
          "chopped fresh dill",
          "kosher salt",
          "ground mustard",
          "freshly ground black pepper"
        ]
      },
      {
        "section": "FOR THE SALAD",
        "ingredients": [
          "handful green beans, trimmed",
          "package spring greens",
          "spears pickled asparagus",
          "soft-boiled eggs, halved",
          "smoked salmon, thinly sliced",
          "cucumber, thinly sliced",
          "lemon, quartered"
        ]
      }
    ],
    "instructions": [
      "TO PREPARE THE DRESSING",
      "Whisk together the walnut oil, champagne vinegar, chopped fresh dill, kosher salt, ground mustard, and a few grinds of black pepper in a small bowl until well combined. Set aside.",
      "TO ASSEMBLE THE SALAD",
      "1. Blanch the green beans: Bring a pot of salted water to a rolling boil. Add the green beans and cook for 1 to 2 minutes, or until they turn a vibrant green. Immediately drain the beans and rinse them under cold water to stop the cooking process. Set aside.",
      "2. Distribute the spring greens evenly among four plates. Drizzle each serving with the prepared vinaigrette, adjusting the amount to your liking. Arrange 3 pickled asparagus spears, half a soft-boiled egg, 2 ounces of thinly sliced smoked salmon, one-quarter of the cucumber slices, and a lemon wedge on each plate. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Meal Preparation Tip:  Prepare the components of the salad ahead of time for a quick and easy meal.  Cook the eggs and blanch the green beans a day in advance. Make the vinaigrette ahead of time as well. When ready to serve, simply dress the greens and assemble the salads."
  }
]