Peel the hokkaido, remove threads and seeds from the middle and cut it into 2 cm x 2 cm (1 inch x 1 inch) squares. Mix the olive oil, garlic and chili-flakes with a blender. Turn the hokkaido-dices in the oily mass and place it all in an over-proof dish. Cover with tinfoil or similar and bake for 20 minutes by 180C/350F. Wash the mizuna in ice-cold water and drain it. Mix it with the luke-warm hokaido-dices and serve.

Yet another recipe from my vegetable-subscription box - they always include recipes involving some of the ingredients in the subscription.

Mizuna seems to be a green kind of herb or something, which looks a bit like romano lettuce, but smells very differently. A hokkaido is a small pumpkin or something similar.