Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, le titre, les ingrédients et les instructions de cuisine. 
    Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


    Context Dump
    Données de la recette fournies :

    Le type de la recette est un plat principal.

    json
    {"category":"main","title":"Pulled barbecue chicken sandwiches with classic coleslaw ","ingredients":"For the Recipe : quick and easy barbecue sauce,boneless, skinless chicken thighs, cut into 2-inch chunks,count gluten-free hamburger buns,count bread-and-butter pickle chips\nCLASSIC COLESLAW : rice milk mayonnaise or vegan soy-free mayonnaise,sugar,rice milk,freshly squeezed lemon juice,cider vinegar,shredded cabbage or classic coleslaw mix,shredded carrot,finely chopped onion,salt and fresh ground pepper\nRICE MILK MAYONNAISE : rice milk, chilled,freshly squeezed lemon juice,ground white pepper,clove garlic, pressed,xanthan gum,olive oil,canola oil,fine sea salt","instructions":"1. Pour the sauce into a medium-sized pot, bring it to a simmer over medium-high heat, add the chicken, cover it, reduce the heat to medium-low, and cook at a low simmer for 25 minutes, until the chicken is fully cooked.\n2. In the meantime, prepare the coleslaw.\n3. Once the chicken is done, remove it from the heat. Use two forks to shred the chicken; take your time as this may take a few minutes. Toast or warm the buns. Distribute the saucy chicken evenly among the buns. Serve topped with some pickles, with the coleslaw as a side.\n1. In a small bowl, whisk together the mayonnaise, sugar, rice milk, lemon juice, and vinegar.\n2. In a medium-sized bowl, combine the cabbage, carrot, and onion. Add the dressing, mix well, season with salt and pepper to taste, cover, and refrigerate until ready to serve. This yields about 3 cups.\n1. Combine the rice milk, lemon juice, and white pepper in a blender. Add the garlic and xanthan gum, and blend on high speed until frothy.\n2. Set the blender to high and, using a medicine dropper, add the oils one drop at a time through the hole in the blender lid until the mayonnaise starts to emulsify. (You might want to partially cover the hole to minimize splatter.) Take your time! Continue adding the oil in a steady drip until the mayonnaise becomes thick and creamy, scraping down the blender's sides as necessary. (I frequently turned off my blender to let it cool while preparing this. You may wish to pause too.) Again, don't rush this process; incorporating the oil slowly should take several minutes.\n3. Add the salt, taste, and adjust the salt and lemon juice if necessary.\n4. Serve at room temperature; this recipe yields about 1 cup. Transfer any leftover mayonnaise to a jar and store it tightly covered in the refrigerator for up to 1 week.","region":"WNA"}