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": "27c7f53565c74a7b848495677fd8483c",
    "updated": "2025-04-24T09:34:49.416Z",
    "title": "Farro and Roasted Carrot Salad with Apricots, Pistachios, and Whipped Ricotta",
    "subtitle": "This salad blends nutty farro, sweet roasted carrots, and chewy apricots with creamy ricotta for a savory-sweet flavor reminiscent of carrot cake.  Dates or dried cherries can be substituted for the apricots.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "carrots, trimmed, peeled, and cut into small chunks",
          "extra-virgin olive oil",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "cooked farro",
          "dried apricots (preferably turkish), roughly chopped",
          "white wine vinegar",
          "lightly packed flat-leaf parsley leaves",
          "% large red onion, thinly sliced",
          "pistachios, lightly toasted",
          "whipped ricotta",
          "crumbled ricotta salata or feta cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "Combine the carrots with a drizzle of olive oil, chile flakes, 1 teaspoon of salt, and a few grinds of black pepper.",
      "Arrange the carrots in a single layer on a baking sheet. Roast for approximately 15 minutes, until tender and lightly browned.",
      "Allow the carrots to cool slightly.",
      "In a large bowl, combine the roasted carrots, cooked farro, and chopped apricots.",
      "Drizzle with white wine vinegar and toss gently.",
      "Season to taste with additional salt or chile flakes if needed.",
      "Add the parsley, sliced red onion, and toasted pistachios. Toss to combine.",
      "Check the seasoning again and adjust with salt, chile flakes, or vinegar as desired.",
      "Drizzle with 1/4 cup of olive oil and toss gently.",
      "Spread the whipped ricotta onto four plates or a serving platter.",
      "Arrange the salad over the whipped ricotta, sprinkle with crumbled ricotta salata or feta cheese, and finish with a light drizzle of olive oil. Serve immediately."
    ],
    "notes_ingredients": "Dates, dried cherries, or a combination can be used in place of the apricots.",
    "notes_instructions": "Ensure the farro is thoroughly toasted for a deep, nutty flavor."
  }
]