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": "345acbeee98d4a2ab4c53608c45b7864",
    "updated": "2025-04-19T19:17:05.255Z",
    "title": "Yellow Split Pea Mash with Roasted Red Peppers and Pea Shoots",
    "subtitle": null,
    "description": "This vibrant dish features yellow split peas cooked to a smooth consistency, providing a good source of protein and fiber. Served open-faced on toasted rye or pumpernickel bread, it makes for a nutritious and satisfying meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "red onion, finely chopped",
          "garlic, crushed or finely chopped",
          "(2cm) piece fresh ginger, finely chopped",
          "(85g) yellow split peas",
          "(300ml) vegetable stock",
          "red pepper, halved",
          "pumpernickel or toasted rye bread (about (92.136 g)/50g per slice)",
          "scant (28.349 g) (25g) pea shoots (if unavailable, use arugula or watercress)"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a small saucepan. Add the chopped red onion, garlic, and ginger.  Cook and stir for 1-2 minutes until softened.",
      "Add the yellow split peas and vegetable stock to the saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the split peas are tender and have broken down. If necessary, add a little more stock or water during cooking.",
      "While the split peas simmer, roast the red pepper halves: Place them skin-side up under a hot broiler for 15-20 minutes, until the skin is blackened and charred.",
      "After roasting, cover the peppers with a clean, damp cloth or place them in a sealed plastic bag for about 10 minutes to steam and cool.",
      "Peel off the charred skin and remove the seeds from the cooled peppers.",
      "Pat the roasted pepper strips dry with paper towels and slice them into thick pieces.",
      "To assemble, place the slices of pumpernickel or rye bread on serving plates. Spoon the cooked split peas over the bread. Arrange the roasted red pepper strips on top of the peas, and garnish with fresh pea shoots."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Pea shoots, the young leaves of the pea plant, offer a fresh, vibrant flavor and are rich in vitamin C. They provide a delightful alternative to more common salad greens and can often be found in supermarkets."
  }
]