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": "7a048d902fd5479fabd21ff7d4092bb7",
    "updated": "2025-04-24T10:28:27.959Z",
    "title": "Potato and Roasted Cauliflower Salad with Olives, Feta, and Arugula",
    "subtitle": "This potato salad features a balanced blend of potatoes and cauliflower, resulting in a lighter, less starchy dish that's equally satisfying.  Combined with whipped feta and fresh arugula, this salad is delicious on its own or paired with roasted or grilled chicken.  It's also a great topping for grilled flatbread.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "new potatoes, rinsed and just lightly scrubbed if they need it",
          "kosher salt and freshly ground black pepper",
          "juice of",
          "extra-virgin olive oil",
          "cauliflower, cut or broken into florets (no bigger than about 1½ inches)",
          "chopped pitted olives (a mix of black and green is nice)",
          "red onion, thinly sliced",
          "roughly chopped seeded pickled peppers, such as pepperoncini, or pickled peppers in oil",
          "fresh thyme leaves (lemon thyme would be amazing!)",
          "dried chile flakes",
          "feta cheese",
          "handful arugula leaves, chopped"
        ]
      }
    ],
    "instructions": [
      "Place the potatoes in a large pot filled with cold water and add salt until the water tastes like seawater.",
      "Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes until tender, approximately 20 to 25 minutes.",
      "Drain the cooked potatoes and return them to the pot.",
      "Using a fork, lightly crush the potatoes to create textured surfaces.  Add 2 tablespoons of lemon juice and a generous drizzle of olive oil. Season with salt and pepper, then toss gently.",
      "Allow the potatoes to cool.",
      "Preheat the oven to 375°F.",
      "In a bowl, combine the cauliflower florets with 1/4 cup of olive oil and ½ teaspoon of salt. Toss to coat evenly, then spread the florets on a rimmed baking sheet.",
      "Roast the cauliflower for 20 to 30 minutes, or until tender and lightly browned.",
      "Add the roasted cauliflower to the crushed potatoes.",
      "Combine the olives, red onion, pickled peppers, thyme, and chile flakes with the potato and cauliflower mixture.",
      "Toss gently and season with additional salt, pepper, olive oil, and a touch more lemon juice. Toss again to combine.",
      "Place the feta cheese in a food processor and pulse until smooth and creamy.",
      "With the food processor running, slowly drizzle in 3 tablespoons of olive oil.",
      "Add the whipped feta to the salad and gently fold it in.",
      "Add the chopped arugula and fold it into the salad.",
      "Taste and adjust the seasoning as needed to achieve the desired flavor.",
      "Serve the salad slightly warm or at room temperature, finishing with a final squeeze of fresh lemon juice."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Vegetable salads generally taste best when served cool (but not chilled) or at room temperature. This allows the textures to soften and the flavors to fully develop."
  }
]