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": "4b3e36f5ee6047ffb09f930cdac42db1",
    "updated": "2025-04-23T22:55:28.246Z",
    "title": "Niçoise-Inspired Salad (Vegan)",
    "subtitle": null,
    "description": "This vibrant plant-based salad captures the fresh, seaside essence of a classic Niçoise, offering a healthy and delicious alternative.  The chickpea \"tuna\" provides a satisfying protein boost, complemented by the bright flavors of the vegetables and a zesty dressing.",
    "ingredients": [
      {
        "section": "For the chickpea \"tuna\"",
        "ingredients": [
          "x 400g tin chickpeas",
          "celery stick",
          "shallot",
          "carrot",
          "cornichons (or 4 capers)",
          "lemon",
          "fresh dill",
          "handful of fresh parsley",
          "hummus",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "garlic clove",
          "fresh basil",
          "extra-virgin olive oil",
          "white wine vinegar",
          "dijon mustard"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "mixed tomatoes",
          "little gem lettuces",
          "podded broad beans",
          "pitted kalamata (or other black) olives",
          "crusty wholemeal bread, to serve, optional"
        ]
      }
    ],
    "instructions": [
      "Prepare the chickpea \"tuna\": Drain and rinse the chickpeas. Finely chop the celery and shallot. Grate the carrot. Finely chop the cornichons. Zest and juice the lemon. Finely chop the dill and parsley.",
      "Mash the chickpeas in a bowl until mostly crushed but still slightly textured. Combine the mashed chickpeas with the chopped celery, shallot, carrot, cornichons, lemon zest, lemon juice, dill, parsley, and hummus. Season with salt and pepper to taste.",
      "Make the dressing: Grate the garlic. Finely chop half of the basil stems, reserving the leaves for the salad. In a bowl, whisk together the olive oil, white wine vinegar, and Dijon mustard. Add the chopped basil stems and grated garlic to the dressing.",
      "Assemble the salad: Quarter the tomatoes. Separate the gem lettuce leaves.  In a large bowl, combine the tomatoes, reserved basil leaves, lettuce leaves, broad beans, and olives. Gently toss the salad ingredients with the prepared dressing.",
      "Plate the salad: Divide the dressed salad between two plates. Top each salad with the chickpea \"tuna\" mixture. Serve with crusty wholemeal bread, if desired."
    ],
    "notes_ingredients": "For a more pronounced \"sea\" flavor, consider adding a teaspoon of dulse flakes to the chickpea mixture.",
    "notes_instructions": null
  }
]