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": "5d86d2aea688469d84a55cd025378389",
    "updated": "2025-05-17T14:25:30.348Z",
    "title": "Halloumi Cheese with Mint",
    "subtitle": null,
    "description": "Halloumi is a semi-hard, unripened, brined cheese traditionally made from a blend of goat's and sheep's milk, sometimes combined with cow's milk, originating from the island of Cyprus. Its high melting point makes it ideal for grilling or frying, which is the most common way to enjoy it. The addition of mint to Halloumi cheese is traditional, believed to aid in preservation while adding a fresh flavor that complements the cheese’s naturally salty taste.",
    "ingredients": [
      {
        "section": "INGREDIENTS",
        "ingredients": [
          "halloumi cheese",
          "fresh mint leaves",
          "olive oil",
          "black pepper, freshly ground (optional).",
          "lemon wedges (for serving)."
        ]
      }
    ],
    "instructions": [
      "1. Remove the halloumi cheese from its packaging and pat it dry with a paper towel to eliminate excess brine.",
      "2. Slice the halloumi into 1 cm thick pieces to ensure they hold together while cooking and develop a golden crust with a soft center.",
      "3. Rinse the mint leaves gently and pat dry. Chop roughly or leave whole according to your presentation preference.",
      "4. Heat a non-stick frying pan or griddle over medium heat and add the olive oil.",
      "5. When the pan is hot, place the halloumi slices in the pan. Cook for 2-3 minutes on each side until they form a golden-brown crust.",
      "6. While cooking, season with freshly ground black pepper if desired.",
      "7. After cooking, remove the halloumi slices from the pan and immediately press the chopped mint leaves onto each slice so that the residual heat helps the mint adhere.",
      "8. Serve the halloumi warm with lemon wedges to squeeze over, adding a bright citrus note."
    ],
    "notes_ingredients": "For vegans: Use a firm plant-based cheese suitable for grilling or frying, preferably one designed to replicate halloumi's texture and flavor.\nFor lower sodium diets: Since halloumi is naturally high in salt from the brine, soaking it in water or milk for an hour before cooking can reduce its saltiness. Alternatively, look for low-sodium halloumi varieties.\nFor lactose intolerance: Lactose-free halloumi options are available in some specialty stores. Although traditional halloumi contains low lactose, some brands offer completely lactose-free versions.",
    "notes_instructions": "• Ensure the cheese is thoroughly dry before cooking to achieve a good sear without sticking.\n• Avoid overcrowding the pan; cook in batches if necessary to allow each slice room to develop a crust.\n• Flip the cheese only after it has developed a golden color to prevent breaking.\n• For grill marks, use a griddle pan and press gently on the cheese after flipping.\n• Serve immediately, as the cheese can become rubbery and firm when cooled."
  }
]